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light-meals

Superseed Roast Sweet Potato

Cheap, filling but most importantly delicious!

50 4
Superseed Roast Sweet Potato | DonalSkehan.com, Cheap, filling but most importantly delicious!

light-meals

Superseed Roast Sweet Potato

Cheap, filling but most importantly delicious!

Tuesday, January 19, 2016
US / METRIC

4 large sweet potatoes (approx 500g)

1 1⁄2 tbsp rapeseed oil

200g kale, leaves torn from the stem

1 garlic clove, finely minced

1⁄2 tsp chilli flakes

1 tbsp pumpkin or sunflower seeds, toasted

Small handful of alfalfa sprouts (approx 50g)

200g chickpeas

Sea salt and freshly ground black pepper

8 tbsp natural probiotic yoghurt

1 tbsp sriracha sauce

 

4 large sweet potatoes

1 1⁄2 tbsp rapeseed oil

3 cups kale, leaves torn from the stem

1 garlic clove, finely minced

1⁄2 tsp chilli flakes

1 tbsp pumpkin or sunflower seeds, toasted

Small handful of alfalfa sprouts (approx 1 1/2 cups)

1 cup of chickpeas

Sea salt and freshly ground black pepper

8 tbsp natural probiotic yoghurt

1 tbsp sriracha sauce

Baking tray

Large frying pan

50 mins
Serves 4

My go-to healthy eating saviour when there is very little in the house is a roast sweet potato. Although not exactly fast food, it’s worth the wait! You can fill them with whatever you fancy but I find myself making this variation all the time.

Preheat the oven to 200°C/400°F/Gas Mark 6. Place the potatoes on a baking tray and drizzle with about a tablespoon of rapeseed oil. Bake in the oven for 45 minutes, or until tender when pierced with a fork.
Meanwhile, heat the remaining rapeseed oil in a large frying pan over a medium-high heat. Add the kale and fry for 3 – 4 minutes, until wilted and tender.
Mix the yoghurt and sriracha sauce together and set aside.
Stir through the garlic and chilli flakes, and season. Slice open the baked sweet potatoes. Top with the kale, a dollop of the yoghurt mix, a sprinkle of seeds, chickpeas and some alfalfa sprouts.
50 mins
Serves 4

Ingredients
US / METRIC

4 large sweet potatoes (approx 500g)

1 1⁄2 tbsp rapeseed oil

200g kale, leaves torn from the stem

1 garlic clove, finely minced

1⁄2 tsp chilli flakes

1 tbsp pumpkin or sunflower seeds, toasted

Small handful of alfalfa sprouts (approx 50g)

200g chickpeas

Sea salt and freshly ground black pepper

8 tbsp natural probiotic yoghurt

1 tbsp sriracha sauce

 

4 large sweet potatoes

1 1⁄2 tbsp rapeseed oil

3 cups kale, leaves torn from the stem

1 garlic clove, finely minced

1⁄2 tsp chilli flakes

1 tbsp pumpkin or sunflower seeds, toasted

Small handful of alfalfa sprouts (approx 1 1/2 cups)

1 cup of chickpeas

Sea salt and freshly ground black pepper

8 tbsp natural probiotic yoghurt

1 tbsp sriracha sauce

You'll Need

Baking tray

Large frying pan

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  • Janelle

    Great recipe! In the video you mention adding chickpeas to the kale but there is no amount for it in the recipe how much would you say that you add? 100g?