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PREP 10 MIN · COOK 45 MIN
DF · EF · GF · NS · NF · VE · V
INGREDIENTS
SERVINGS 2
  • 600g sweet potatoes peeled & cubed
  • 1 tbs olive oil
  • 1 can of black beans (14 oz can) drained & rinsed
  • 1 can of lentils (14 oz can) drained & rinsed
  • 1 cup (140g) frozen peas
  • 1 can of diced tomatoes (14 oz can)
  • 12 red onion chopped
  • 1 green bell pepper deseeded & chopped
  • 1 cup (250ml) vegetable stock
  • 1 garlic clove crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • salt & pepper, to taste
  • 12 cup (125g) Greek yogurt (or dairy-free alternative)
METHOD
This method is based on 2 servings
  1. Preheat oven to 390°F and line a baking sheet with baking paper.

     

  2. Toss sweet potato with oil and bake for 15-20 minutes or until golden.

     

  3. Transfer to a large bowl and mix with remaining ingredients, except yogurt.

     

  4. Place mixture in an oven-proof dish, cover with foil and bake for 20 – 25 minutes. Adjust seasoning.

     

  5. Divide between bowls and serve with yogurt.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 3392
Energy (cals) 810
Protein 38.1g
Fat 19.8g
Sat. Fat 6.1g
Carbs 100.7g
Sugar 35.4g
Fiber 35.1g
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