Sweet Potato and Chickpea Satay
This recipe is a great option for a rest day as it is a slow releasing, high fiber meal that will keep us feeling satisfied throughout the day.
Most of the carbohydrates in this recipe come from the sweet potato, which is slow-digesting and packed full of vitamins and minerals such as Vitamin A, various B Vitamins and magnesium to name a few.
Substitute the rice for a lower calorie option if you prefer.
- Baking tray
- 1 tbsp Extra virgin olive oil
- 400 g Chickpeas (1 tin of chickpeas)
- 240 g Rice
- ½ tsp Salt
- ½ tbsp Garlic powder
- 1 Onion (diced)
- 2 cloves Garlic (crushed)
- 1 thumb-sized piece Ginger (grated)
- 3 tbsp Thai red curry paste
- 200 ml Water
- 400 ml Coconut milk
- 1 tbsp Curry powder
- 1 tbsp Turmeric
- 1 tbsp Peanut butter
- 2 tbsp Soy sauce
- 1 Sweet potato (cut into small cubes)
- 1 Courgette (sliced thinly)
- 1 handful Spinach
- 1 Lime (juice of half a lime)
- 240 g Rice (cooked weight)
- Preheat the oven to 180°C. Heat some oil on a large skillet.
- Drizzle some oil on a baking tray. Place the chickpeas on one half of the baking tray and the sweet potato and courgette on the other half. Sprinkle over some salt and garlic granules. Roast for 20-25 minutes.
- Fry the onion on medium heat until translucent.
- Add in the garlic and ginger and fry until aromatic, before stirring in the Thai red curry paste and coat the onions in it.
- Next stir in the water, coconut milk, curry powder, turmeric, peanut butter and soy sauce. Mix well to combine everything.
- Remove the sweet potato and courgette from the oven and mix into the skillet. Remove the chickpeas from the oven too, if crispy enough for your liking at this point.
- Leave to simmer for 20 minutes until the vegetables are fully cooked. Adding more water in if needed.
- Meanwhile, boil the rice as the vegetables are simmering, If you’re in a hurry, use boil-in-the-bag rice.
- Add in the chickpeas, juice of ½ lime and spinach. Mix through until spinach is fully wilted.