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Feta & Kale Loaded Sweet Potato


TOTAL TIME: 60 MINS

SERVINGS: 2

CALORIES/SERVING: 422 KCAL


INGREDIENTS:

  • 2 sweet potatoes

  • chickpeas, drained

  • 1 red onion, thinly sliced

  • 2tbsp red wine vinegar

  • 30g feta, cut into small cubes

  • 1 tsp caster sugar

  • 1tbsp olive oil

  • chilli flakes

  • 100g kale

  • 1tbsp pumpkin seeds, toasted

  • rocket


METHOD:

  1. Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put them in a roasting tin and roast for 40 mins. Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are completely tender and the chickpeas have crisped a little.

  2. Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quick pickle. In another bowl, marinate the feta with the oil and chilli flakes.

  3. When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste. Halve the potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.


NUTRITION:

kcal-422

fat-15g

saturates-4g

carbs-51g

sugars-19g

fibre-11g

protein-15g

salt-0.6g

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