Chickpea-loaded Sweet Potato with Satay Sauce & Cucumber Salad

Serving size

1 person 2 people 4 people

Ingredients

4 small sweet potato
1 cucumber
1 handful of fresh coriander
4 spring onion
1 unwaxed lime
2 onion
460g chickpeas

(Chickpeas, water, salt)
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
60g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
1 tbsp maple syrup

(maple syrup(100%))
80g rocket

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	541Kcal
	412kJ	2262kJ
Fat	3.2g	18g
of which saturates	0.4g	2.4g
Carbohydrates	11g	59g
of which sugars	3.7g	21g
Protein	3.1g	17g
Salt	0.41g	2.3g
Fibre	2.8g	16g

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Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Chickpea-loaded Sweet Potato with Satay Sauce & Cucumber Salad

Prep time: 20 mins

Total time: 40 mins

Cuisine: Asian

Food group: Vegan

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.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 200C
Line a large baking tray with parchment paper
Pull out a large saucepan, a large bowl, a sieve & a measuring jug

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, and toss with 2 tsp oil and a pinch of salt and pepper
Roast for 30-35 mins / air fryer 20-25 mins, until soft and golden

Build the salad

Meanwhile, peel the cucumber into ribbons. Roughly chop the coriander. Thinly slice the spring onions. Halve the lime
In the large bowl, combine the spring onion, cucumber, half the coriander, the juice from half the lime and 1 tsp olive oil. Season with a pinch of salt

Make the satay chickpeas

Thinly slice the onions. Drain and rinse the chickpeas
Heat the large saucepan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until soft. Season with salt and pepper
Add the peanut butter, curry powder and ginger & garlic paste and cook for another 2 mins
Stir in the chickpeas, tamari, maple syrup, juice from the remaining lime and 150ml water. Bring to the boil and simmer for 1-2 mins. Season to taste. Add a splash of water if it's a little thick

Finish & plate up

Add the rocket to the cucumber salad and toss to combine
Serve the sweet potatoes onto plates, topped with the satay chickpeas. Serve the salad alongside. Sprinkle over the remaining coriander