Roasted Chickpea and Sweet Potato Salad Wraps (v)

IMG_8761

This dish was inspired by Jamie Oliver and created due to a surfeit of bagged salad in the fridge. It’s so simple to make but utterly delicious and the leftovers make for a perfect lunch.

For six wraps you need

  • 1 pack wraps (we used Waitrose seeded)
  • 1 tin chickpeas, drained
  • 2 tsp harissa paste
  • 1 jar pitted black olives
  • 2 sweet potatoes, diced
  • 1 tbsp olive oil
  • salt and pepper
  • 1 bag salad leaves
  • 2 red onions, thinly sliced
  • 2 oranges, cut into segments
  • 2 fat red chillies, sliced
  • 1 avocado, cut into chunks
  • handful cherry tomatoes, halved
  • 1 tbsp red wine vinegar
  1. Begin by tossing the sweet potato in the oil and salt and pepper. Place on a baking tray ready for roasting in a hot (200 degree) oven.
  2. Toss the chickpeas and olives in the harissa. Also place on a baking tray. Bake both the trays for about 20 mins until the sweet potato is soft and starting to crisp, the olives have shrivelled a little and the chickpeas are crunchy.
  3. Meanwhile prepare the salad by layering up everything else apart from the wraps on a large serving platter. Drizzle with the red wine vinegar. TBH this on it’s own would be good but I wanted to add some more carbs and protein.

IMG_8760

4. Once the potatoes, chickpeas and olives are done, tip over the salad and load onto a wrap. Serve with as much extra chilli sauce as you dare. So delicious, and so healthy too. Yuuuuuuuum 🙂

IMG_8766

 

 

Lentil Shepherd’s Pie with Sweet Potato Mash (v)

I had a craving for this and loads of sweet potatoes that needed to be eaten so made it was…

For 3-4 portions (plus some filling left over for another day) you need:
Filling
1 cup puy lentils
1 cup green lentils
bay leaf
1 tin chopped tomatoes
2 large onions, chopped
3 cloves garlic
3 tbsp tomato puree
250ml red wine
1 tsp dried oregano
salt and pepper
1 scant tsp vecon stock (or marmite)
1 tbsp olive oil

Topping
3-4 sweet potatoes, peeled and chopped into rough chunks
2-3 tbsp soya milk
small knob vegan marg
salt and pepper
generous grating of whole nutmeg

Begin by washing the lentils thoroughly and then placing them in a pan with the bay leaf. Cover with water and bring to the boil. Boil rapidly for 10 mins and then reduce the heat and cook till done (about 30 mins or so). Drain and discard the bay leaf.

Meanwhile sautee the onion in the oil with the garlic. Add the tomatoes, puree, wine and cooked lentils. Season with salt, pepper, oregano and stock. Simmer for about 20 mins till the sauce is thickened and tasty.

Steam/simmer the sweet potatoes in a little water. Drain when cooked and mash with the soya milk, marge, salt, pepper and nutmeg. Place the filling in a dish and top with the mash. Bake in a hot oven for 15 mins or so till the topping is crispy. Serve as is or with veggies on the side.