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Chickpea-loaded Sweet Potato with Satay Sauce & 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
Family classics
Serving size
Ingredients
- 80g rocket
- 1 tbsp maple syrup (maple syrup(100%))
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 460g chickpeas (Chickpeas, water, salt)
- 2 onion
- 1 unwaxed lime
- 4 spring onion
- 1 handful of fresh coriander
- 1 cucumber
- 4 small sweet potato
Nutritional Information
Calories: 541
Protein: 17g
Carbs: 59g
Fat: 18g
Chickpea-loaded Sweet Potato with Satay Sauce & 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/ air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a large saucepan, a large bowl, a peeler, 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
- 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
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