Spicy Chickpea and Roasted Sweet Potato Tray bake
Try this spicy chickpea & roasted sweet potato tray bake. Minimal effort as the oven does all the work. Garnish with a dollop of sour cream, avocado for a simple yet satisfying lunch.
Servings: 4
Calories: 489kcal
Cost: £0.99
Equipment
Ingredients
- 1 kg sweet potatoes (£1.15)
- 2 tins of chickpeas (£0.33x2)=(£0.66)
- 500 g passata (£0.32)
- 150 ml sour cream (£0.69)
- 2 limes (£0.80/2)=(£0.40)
- 2 avocados (£1.50/2)=(£0.75)
- Optional: Coriander to garnish
Cupboard Essentials
- 3 tbsp olive oil
- 1 tbsp paprika
- ½ tsp cayenne pepper
- Salt & pepper
Instructions
Preheat the oven to 180°C
- Chop the sweet potatoes in half across the length. Add some foil to a baking tray and coat it with 1 tbsp of the oil. Place the sweet potatoes down onto the foil, skin side up. Season with salt & coat the skin side of the potato with another tbsp of olive oil. Use your hands to evenly distribute the oil. Pop in the oven, timer set to 35 minutes.
- Meanwhile, add the drained and dry chickpeas to another tray. Coat the chickpeas with a tbsp of olive oil, paprika, cayenne, salt and pepper. Pop in the oven for 10 minutes.
- After 10 minutes, coat the chickpeas with the passata, seasoning with a pinch of salt. Pop the tray back in the oven and roast for a further 20 minutes.
- When your timer goes off, you’ll be ready to go. Serve up 2 pieces of the sweet potato with a spoonful of the saucy chickpeas. Finish off with a dollop of sour cream , half a sliced avocado and a squeeze of lime.
Nutrition
Calories: 489kcal | Carbohydrates: 79g | Protein: 13g | Fat: 11g