Time: 15 minutes Serves: 2
Sweet, spicy and tangy – this meal prep friendly dinner is packed with flavours and ready in less than 15 minutes. It’s plant based and can be adapted to make entirely vegan. It’s high in fibre, high in plant protein and tastes delicious.
Ingredients
- 1 tablespoon olive oil
- 2 sweet potatoes
- 1 red onion, diced
- 2 cloves garlic, crushed
- 1 tin chickpeas
- 2 tablespoons of harissa paste
- 1 teaspoon paprika
- 1 tablespoons tomato puree
- ½ lime, juice and zest
- 1 tablespoon honey
- Black pepper to taste
- Pinch of salt
For serving
- 2 tablespoons tahini
- 4 tablespoons Greek yoghurt
- Handful dill, chopped
- Coriander
Method
- Pierce the sweet potatoes with a fork, cover with olive oil, salt and pepper.
- Pop in the microwave on a plate for 7-10 minutes (if you like the skin crispy, add to the oven at 220 degrees Celsius for 5 minutes after this).
- Add some olive oil in a pan over a medium heat and add the onion and garlic. Cook for around 5 minutes.
- Add the paprika, harissa paste, honey, tomato puree, chickpeas, lime juice, zest and more black pepper. Cook for 5 minutes.
- Once the sweet potatoes are cooked, slice in half (be careful not to burn your hands with the steam!) and drizzle on some tahini, the harissa chickpea mixture, a couple tablespoons of Greek yoghurt, fresh dill and coriander.
Top tips
If you have more time, you can cook the sweet potatoes in the oven for 45 minutes at 180 degrees Celsius to get the skin really crispy. Eating the skin helps you to get extra fibre!
If you wanted to make this vegan, just swap the honey for maple syrup and the Greek yoghurt for a dairy free option.
The harissa chickpea mixture will keep in the fridge for 3-4 days making it perfect for cooking for one or meal prep.
