EAT FRESH & FEEL GOOD
Nutritional Therapy and Feel Good Food
Lucie Simon BA, Dip NT, mBANT
LOADED SWEET POTATOES WITH
ROASTED GARLIC DRESSING
This warming and satisfying weeknight winner is quick and easy to prepare, and full of delicious, nourishing goodness. The secret is the roasted garlic sauce, which adds a creamy richness that brings all the flavours together.
Benefits: Sweet potatoes are rich in beta-carotene, which is beneficial for health of the skin and eyes, they are high in fibre, which helps support digestive system and may help to improve blood sugar regulation for those with Type 2 diabetes. Chickpeas are a great source of plant-based protein and phytoestrogens, which are beneficial for hormonal health. Rainbow vegetables are an excellent source of vitamins, minerals, and fiber.
4 small sweet potatoes
400g cooked chickpeas
1 head broccoli/ cauliflower
200g calvoro nero/ kale
2 tbsp olive oil
1 tbsp fajita spice mix
Roasted Garlic Dressing
1 whole bulb garlic
2 tbsp cider vinegar
3 tbsp sour cream/yogurt/mayonnaise
1 tsp dijon mustard
1 tsp maple syrup
Set oven to 220 Deg/ 200 fan
wash and poke the sweet potatoes over with a knife.
Lay them on a baking tray and cook for 40 mins or until soft.
Meanwhile prepare the garlic, by chopping off the top of the bulb (enough to expose the tops of all the cloves). Drizzle with olive oil and a little salt and wrap up in foil. Set alongside the potatoes to roast for 40 mins.
Next prep the broccoli, greens and chickpeas by chopping broccoli into bite sized florets and greens into slices roughly the same size. Add to a baking tray, and drizzle with olive oil and sprinkle with 2tsp fajita mix.
Drain chickpeas and lay out on a separate tray. Add 1 tbsp olive oil and sprinkle with 2 tsp fajita mix.
Cook the chickpeas on top shelf of oven and the greens below, for 10 - 15 mins.
Make the dressing by squeezing the roasted garlic from their pods and blending with other vinegar, yoghurt/mayo, mustard and syrup.
Plate up by slicing the potatoes in half lengthways, smashing with a fork, add 1 tsp of the dressing to each half, load with the greens, then chickpeas, then drizzle over with dressing. Serve the salad alongside.