Roasted sweet potato with quinoa, chickpeas and broccoli

Why this recipe?

This roasted sweet potato with quinoa, chickpeas and broccoli is an easy idea for a wholesome plant-based main course. The sweet potato becomes soft and slightly caramelised in the oven, and is served topped with a filling combination of quinoa, chickpeas, tomatoes and broccoli, with a slightly spicy flavour.

The combination of chickpeas and quinoa provides plant-based protein, whilst sweet potato, broccoli and pulses add a significant amount of fibre. The result is a nutritious and filling dish, rich in plant-based foods and suitable for vegans as well as anyone who wants to include more plant-based dishes in their diet.

🥗 PORTIONS: 2 | ⏳ PREPARATION TIME: around 45 MIN

INGREDIENTS

For the sweet potato:

• 500 g sweet potato (about 2 medium potatoes)
• 1/2 tsp red chilli powder
• Pinch of salt
• Freshly ground black pepper
  
  For the filling:
  
• 200 g cooked quinoa
• 240 g tinned chickpeas, drained and rinsed
• 400 g tinned tomatoes
• 250 g broccoli, cut into small florets
• A hint of chilli
• 1/2 1 tsp red chilli powder
• Salt and pepper to taste
  
  

METHOD OF PREPARATION

Prepare the sweet potato:

1. Wash the sweet potatoes thoroughly and boil them whole or halved until they start to soften slightly but still retain their shape.
2. Preheat the oven to 200°C.
3. Cut the potatoes lengthways if you have boiled them whole, and place them in a baking tray with the cut side facing upwards. Season with paprika, a little salt and freshly ground black pepper.
4. Bake for about 15–20 minutes, until the surface is lightly caramelised and the inside is soft.

Make the tomato sauce:

Blend the tinned tomatoes together with the chickpeas, chilli and red pepper until you have a thick sauce. The mixture doesn’t need to be completely smooth; a little texture from the chickpeas works really well in the finished dish.

Transfer the sauce to a frying pan or small saucepan and heat it over a moderate heat.

Add the quinoa and the broccoli:

Boil or steam the broccoli briefly so that it softens but retains its colour and texture.

Add the cooked quinoa and broccoli to the warm tomato and chickpea sauce. Stir gently and leave everything to simmer for a further 2–3 minutes over a low heat. Taste and adjust the seasoning if necessary.

Serving:

Place the baked sweet potato on a plate and gently fluff up the flesh with a fork.

Spread the warm mixture of quinoa, chickpeas, tomatoes and broccoli on top.

Serve immediately.

USEFUL TIPS

For a more pronounced texture, do not purée the chickpeas completely; leave some of them in small pieces.

If you prefer a spicier dish, add fresh chillies or more chilli to the tomato sauce.

To speed up the preparation, you can cook the quinoa in advance and keep it in the fridge until you’re ready to use it.

If you are using tinned chickpeas, rinse them thoroughly under running water and drain them before adding them to the recipe.

NUTRITIONAL VALUES (approximately 1 serving)

• Calories: 624 kcal
• Protein: 25 g
• Fat: 6 g
• Carbohydrates: 123 g
• Fibre: 27 g
• Sugar: 25 g