Ingredients

  • 250g sweet potato
  • 2 tsp olive oil
  • 80g red onion
  • 80g red pepper
  • 1 garlic clove
  • 30g kale
  • 1/2 small red chilli (oprional)
  • 1 tbsp harissa spice
  • 1 tin black beans
  • 400g tomato passata
  • 15g flaked almonds
  • 70g natural yoghurt

Difficulty : Easy

Serves : 2

This recipe is spicy, if you prefer a mild option then you can make it without the red chilli. You can make this recipe vegan by removing the yoghurt.

Cooking Steps

  • 1
    Preheat your oven to 180 degrees
  • 2
    Wash and chop your sweet potato into 2cm chunks and drizzle with 1 tsp of oil
  • 3
    When the oven is hot roast the sweet potato for 30 minutes, turning halfway
  • 4
    Meanwhile chop your pepper and onion into small pieces, and crush your garlic
  • 5
    Heat 1 tsp olive oil in a pan and add your garlic, stir for 1 minute and add the onion and pepper
  • 6
    Finely chop your chilli and add to the vegetables once they are soft (after around 5 minutes)
  • 7
    Add in your spice with 2 tbsp of water and mix thoroughly
  • 8
    Add the beans, tomato passata and kale, mix thoroughly and leave to simmer on a medium heat for 15 minutes
  • 9
    Once the sweet potato is cooked add it to the pan and mix together
  • 10
    Divide into 2 bowls and evenly distribute the yoghurt and flaked almonds