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Roasted sweet potatoes filled with smoky tomato, ginger and peanut chickpeas, finished with crunchy cucumber, spring onion, coriander and toasted peanuts.
Difficulty
easy
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Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Make ingredients go further
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Get everything ready
Heat the oven to 220°C/200°C fan/gas 7. Line a large baking tray with baking paper.
Rub the cut sides of the sweet potatoes with 1 tablespoon of the oil, then season with 1/2 teaspoon of the salt and black pepper. Place cut-side down on the tray.
Put the cucumber, spring onions and coriander in a serving bowl. Set aside the lime zest and half the lime juice for the filling; reserve the remaining juice for dressing the salad.
In a small bowl, stir the peanut butter with the water until smooth. This will help it blend evenly into the tomato sauce.
Step by step
Roast the sweet potatoes cut-side down until tender all the way through when pierced with a knife.
Timer available in cooking mode · 35 min
After the sweet potatoes have been roasting for 15 minutes, heat the remaining oil in a large frying pan over a medium heat. Cook the red onion with the remaining salt for 5 minutes until softened. Add the garlic, ginger, smoked paprika and chilli flakes, then cook for 1 minute, stirring.
Timer available in cooking mode · 6 min
Add the chopped tomatoes, chickpeas, peanut-butter mixture, lime zest and reserved half of the lime juice. Bring to a gentle simmer and cook, stirring regularly, until thick and glossy. Lightly crush some of the chickpeas against the pan to make the filling spoonable. Taste and adjust the seasoning.
Timer available in cooking mode · 15 min
Dress the cucumber mixture with the remaining lime juice and a pinch of salt. Toss well just before serving so it stays crisp.
Turn the roasted sweet potatoes cut-side up and gently fluff the centres with a fork. Spoon over the peanut-tomato chickpeas, pile alongside the cucumber herb salad and scatter with toasted peanuts.
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