Roasted Sweet Potato with Braeburn Apple & Fennel Salsa

Tuck into this healthy and low-cal vegan lunch

  • Serves: 3
cals 414 low salt low sugar
Roasted Sweet Potato with Braeburn Apple & Fennel Salsa
  • 3 sweet potatoes (around 200g each)
  • 2 Braeburn apples, skin on and finely diced
  • 100g fennel, diced
  • 1 small tomato, diced
  • 8 spring onions, finely chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp finely chopped coriander (including stalks)
  • Salt and pepper
  • 400g can chickpeas in water, rinsed and drained
  • 1 garlic clove, finely grated
  • Zest and juice 1 lime
  • 1 tsp chilli flakes

Nutrition: per serving

  • cals414
  • fat14.5g
  • sat fat2.1g
  • carbs65.5g
  • sugar21.6g
  • fibre14.2g
  • protein9.6g
  • salt0.4g

Ingredients

  • 3 sweet potatoes (around 200g each)
  • 2 Braeburn apples, skin on and finely diced
  • 100g fennel, diced
  • 1 small tomato, diced
  • 8 spring onions, finely chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp finely chopped coriander (including stalks)
  • Salt and pepper
  • 400g can chickpeas in water, rinsed and drained
  • 1 garlic clove, finely grated
  • Zest and juice 1 lime
  • 1 tsp chilli flakes
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Method
  • Preheat the over to 2000C/fan 1800C/ Gas 4.
  • Tightly wrap the sweet potatoes in baking paper and roast for 45 minutes until soft.
  • To make the salsa, toss all the remaining ingredients together in a large bowl and mix through with clean hands.
  • Split the sweet potatoes open and fill with the salsa.

Recipes from English Apples & Pears. Discover more sweet and savoury recipe inspiration at englishapplesandpears.co.uk

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Nutrition: per serving

  • cals414
  • fat14.5g
  • sat fat2.1g
  • carbs65.5g
  • sugar21.6g
  • fibre14.2g
  • protein9.6g
  • salt0.4g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.