Ingredients

  • 400g Sweet Potato
  • 2tsp Rapeseed Oil
  • 1 1/2 tsp Hot Paprika
  • 1 Red Onion
  • 2 Garlic Cloves
  • 1 Aubergine
  • 150g Mushrooms
  • 1/2 tsp Chipotle Flakes
  • 1/2 Can Aduki Beans
  • 2tbsp Greek Yoghurt
  • 1/4 Lemon Juice
  • Handful Fresh Mint

Macros

  • Calories: 506
  • Protein: 19g
  • Carbs: 76g
  • Fat: 11g

Instructions

Recipes to Run For No.8

 

SERVES 2

 

RECIPE:

-Pre heat oven to 180 celsius.

-Chop a large sweet potato in to chunky chips. Place on a baking tray. Scatter over ½ tsp hot paprika and a drizzle of rapeseed oil. Massage in this mix. Place in the oven for 25-30 mins or until cooked through and little crispy on the edges.

-Place a large frying pan on a medium heat with 1tsp of rapeseed oil.

-Finely slice one red onion. Once the oil in the pan is hot add the onion and saute.

-Finely chop two garlic cloves and add to the pan after the onions have been cooking for 3-5mins.

-Dice the aubergine into 1-2cm cubes and add the the pan. Add a splash of water to the pan if things start to stick. Avoid adding more oil as aubergine is very absorbent.

-Dice the mushrooms into 1-2cm cubes and add to the pan 5 mins after the aubergine.

-Add 1tsp hot paprika, ½ chipotle flakes, a pinch of sea salt and a squeeze of tomato puree to the pan and leave for 10 mins so the vegetables can simmer down.

-Fold through the aduki beans and turn off the heat once warm through. Do not add the beans too early otherwise they will turn to mush.

-Add a handfull of chopped mint and squeeze of lemon juice to the greek yoghurt (can easily swap for a dairy free alternative).

-Serve spicy veggie ‘mince’ with sweet potato chips and a dollop of minted yoghurt.

 

TTH x