Sweet potato bake with rocket salad

Sweet potato bake with rocket salad recipe

4 ratings

See method

  • Serves 6
  • 15 minutes to prepare and 1 hour to cook
  • 262 calories / serving

Ingredients

  • 1 tbsp virgin olive oil
  • 2 garlic cloves, peeled and crushed
  • 1kg sweet potatoes
  • 400ml vegetable stock
  • dash of sea salt
  • freshly ground black pepper
  • ½ medium onion, peeled and thickly sliced
  • 1tsp dried thyme

For the salad

  • 65g hazelnuts
  • 60g fresh and naked just wild rocket
  • 2tsp vegan balsamic vinegar
  • 1tbsp virgin olive oil

Each serving contains

  • Energy

    1105kj
    262kcal
    13%
  • Fat

    11g 16%
  • Saturates

    1g 7%
  • Sugars

    11g 12%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 38.3g Protein 4g Fibre 7g

Method

  1. Heat the oil for the sweet potato bake in a large non-stick frying pan and fry the onion over a low heat for 8–10 minutes, stirring occasionally until soft. Add the garlic and thyme and cook for a further minute. Preheat the oven to 200°C/fan 180°C/ gas 6.
  2. While the onion is cooking, peel and thinly slice the sweet potatoes. Arrange a layer of the potatoes over the bottom of a 1.5 litre shallow ovenproof dish. Spoon a third of the sautéed onion and garlic over the top. Add another layer of potatoes and then some more onions. Repeat the layers ending with a final layer of sweet potatoes.
  3. Pour over the stock and season with freshly ground black pepper. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 10–15 minutes or until the potatoes are tender and lightly browned around the edges.
  4. Just before the potatoes are ready, place a non-stick frying pan over a medium-high heat. Tip the hazelnuts onto a board and cut in half. Shake into the pan and toast for 1-2 minutes until lightly browned, stirring regularly.
  5. Put the rocket in a bowl and toss with a good pinch of salt, some freshly ground black pepper, 1tsp of the balsamic vinegar and half the olive oil. Add the hazelnuts and toss lightly.
  6. Using a slotted spatula, divide the potato bake between four plates, draining off any excess liquid as you go. Top each portion with the salad and drizzle with the remaining oil and balsamic vinegar. Serve immediately.

See more Vegan recipes

*Some vegan products may only be available in limited stores. 

You may also like

Be the first to comment

blog comments powered by Disqus