FULLY LOADED MEDITERRANEAN SWEET POTATOES
We are such huge fans of everything Italian here, and food definitely comes at the top of that list. We associate Italian cuisine with simple methods, classic flavours.. and red wine, of course! So what’s not to like?
I made these fully loaded Mediterranean sweet potatoes using some classic Italian ingredients and herbs like garlic, tomatoes, fresh basil and olive oil and it got a big thumbs up from our very knowledgeable party of culinary experts. And that was before they had drunk that bottle of red wine (which was also Italian). J
And it’s not just the flavours that put this recipe up here but also the fact that this makes a great mid-week dinner, with or without the wine. If someone is still wondering if plant-based meals have enough protein then check out the nutrients in this recipe. The chickpeas and black beans make sure this dish delivers on that front too. Enjoy!
FULLY LOADED MEDITERRANEAN SWEET POTATOES
Prep time
Cook time
Total time
Author: Antidote Kitchen
Serves: 2-3
Ingredients
- ● 2 big sweet potatoes
- ● 2 garlic cloves
- ● 1 x 400g can chickpeas (cooked)
- ● 1 x 400g black beans (cooked)
- ● 200g cherry tomatoes
- ● ½ red onion
- ● 1 lemon
- ● 1 tbsp Apple cider vinegar
- ● 2 tbsp olive oil
- ● 1 big bunch of fresh basil
- ● 50g pinenuts
- ● Sea salt and black pepper to taste
Instructions
- Pre-heat the oven to 200°C
- Rinse and scrub the sweet potatoes and cut in half, massage them with some olive oil, salt and black pepper and put in the oven to bake for about 30 minutes or until soft
- Rinse and drain the chickpeas and black beans
- Chop the tomatoes, red onion, a handful of basil and one garlic clove and mix with the chickpeas and black beans
- Season the mix with a squeeze of lemon juice, a splash of olive oil, apple cider vinegar and salt to taste
- Make the pesto by putting all the fresh basil, pine nuts, one chopped garlic clove and 1 tbsp olive oil in a food processor and blend until smooth. Add a little bit of water to get the right consistency and season with salt
- Serve the potatoes topped with the bean salad and the pesto
Nutrition Information
Serving size: 1 Calories: 620 Fat: 26 Carbohydrates: 86 Sugar: 13 Fiber: 22 Protein: 25