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Satay Chickpeas Loaded Sweet Potato with a Cucumber Salad
Our twist on jacket potatoes includes vibrant sweet potatoes, roasted until soft, and creamy satay chickpeas as the topping. We balance the fragrant spices with a refreshing cucumber salad on the side. Don't forget the coriander, sprinkled on top.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 cucumber (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 handful of fresh coriander (use half)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 onion (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime (use half)
- 2 small sweet potato
- 40g rocket (use half)
Nutritional Information
Calories: 736
Protein: 20g
Carbs: 108g
Fat: 18g
Ingredients
- 40g rocket
- 1 onion
- 2 spring onion
- 1 cucumber
- 230g chickpeas (Chickpeas, water, salt)
- 2 small sweet potato
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 2 tsp maple syrup (maple syrup(100%))
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
Nutritional Information
Calories: 543
Protein: 17g
Carbs: 61g
Fat: 17g
Satay Chickpeas Loaded Sweet Potato with a Cucumber Salad
Our twist on jacket potatoes includes vibrant sweet potatoes, roasted until soft, and creamy satay chickpeas as the topping. We balance the fragrant spices with a refreshing cucumber salad on the side. Don't forget the coriander, sprinkled on top.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large bowl, a medium saucepan, a peeler, a measuring jug & a sieve
Roast the sweet potatoes
- Halve the sweet potatoes and score a criss-cross pattern on the cut side
- Place onto the lined baking tray, cut side down, then toss with 1 tsp oil and season with salt and pepper
- Roast for 30-35 mins, until soft and golden
Make the salad
- Peel the cucumber into ribbons. Roughly chop the coriander. Thinly slice the spring onions
- In the large bowl, combine the rocket, spring onion, cucumber, half the coriander and half the lime juice
Make the satay chickpeas
- Thinly slice the onion. Drain and rinse the chickpeas
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the onion and curry powder, then cook for 3-4 mins, until soft
- Add the ginger & garlic paste, tamari, maple syrup, remaining lime juice and 50ml water (25ml for 1 person). Bring to a simmer, then add the chickpeas and stir through the peanut butter
Plate up
- Share the sweet potatoes between plates, topped with the satay chickpeas. Serve the salad alongside. Garnish with the remaining coriander
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