If you fancy a lunch full of vitamins or a supper full of minerals, then why not give this recipe a try?
Full of beta carotene and vitamin A, the antioxidants found in sweet potatoes benefit not only your immune system but also your heart, teeth and vision – what’s not to like!
Prep time: 10 mins
Cooking time: 1hour 30 mins
- 3 medium sweet potatoes
- 1 tin chickpeas, drained
- ½ tsp cumin
- 1-2 tsp harissa
- 150g raspberries, mashed
- 3 tbsp tahini or yoghurt
- Olive oil
- Salt and pepper
To serve: extra raspberries, fresh herbs, mixed seeds
What to do:
Preheat the oven to 160Fan/180C and line 2 baking trays with parchment paper.
Scrub the sweet potatoes, stab them with a knife a few times and roast on the same baking tray for 40-60 minutes until tender.
Pat the chickpeas dry and add to the second tray. Drizzle with 1 tbsp olive oil then add the cumin, salt and pepper and roast for 20-30 minutes until crisp, stirring halfway through.
Stir together the harissa and mashed raspberries in a bowl.
Slice the sweet potatoes in half and lightly mash the flesh with a fork. Top with the raspberry harissa, crunchy chickpeas and the tahini or yoghurt.
Serve with sprinkled over extra raspberries, fresh herbs and mixed seeds.
Recipe courtesy of: Lovefreshberries