Roasted Sweet Potato with Braeburn Apple & Fennel Salsa

Tuck into this healthy and low-cal vegan lunch

Healthy Diet

By Healthy Diet

Serves: 3
cals 414
low salt
low sugar
Roasted Sweet Potato with Braeburn Apple & Fennel Salsa

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 drained1 garlic clove, finely grated
  • Zest and juice 1 lime
  • 1 tsp chilli flakes

Method

  1. Preheat the over to 2000C/fan 1800C/ Gas 4.
  2. Tightly wrap the sweet potatoes in baking paper and roast for 45 minutes until soft.
  3. To make the salsa, toss all the remaining ingredients together in a large bowl and mix through with clean hands.
  4. 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

Nutrition: per serving

cals

414

fat

14.5g

sat fat

2.1g

carbs

65.5g

sugar

21.6g

fibre

14.2g

protein

9.6g

salt

0.4g