Quick, easy and absolutely delicious, these sweet potato twists by Modern Food Stories make the perfect base for a leftovers meal.
All it takes is 30 minutes and a handful of ingredients, then you can top it with whatever you need to use up, whether it’s veggies like tomato and roasted carrots, or extra portions of chicken or tofu.
Plus, you don’t even have to peel the sweet potatoes, saving you time and effort as well as stopping more food from being wasted. It’s a winner all-round!
Overview:
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4 people
Ingredients:
4 sweet potatoes, washed & dried
3 tbsp oil
660g chickpeas, drained & rinsed
1 tsp smoked paprika
1 tsp ground cumin
Salt & pepper, to taste
1 avocado, peeled & cubed
200g tomatoes, chopped
3 tbsp toasted mixed seeds
15g fresh coriander, chopped (Optional)
Instructions:
Preheat the oven to 180℃ and line two baking trays with baking paper.
Spiralise the sweet potatoes into ribbons.
Spread the sweet potato twists on one of the baking trays.
Drizzle with 2 tablespoons of oil, sprinkle with salt, and toss well until the potato is covered.
Roast until they become crisp, turning halfway through. They usually take between 15 and 30 minutes to cook, depending on the size of your twists.
In the meantime, add the chickpeas to the other baking tray.
Add the spices, a little salt, and the last tablespoon of oil, then toss until they’re covered.
Roast for 10 to 30 minutes, turning halfway through, until crisp.
Remove your sweet potato from the oven and top with your crispy chickpeas, plus tomatoes, avocado, coriander and toasted seeds. Serve.
Storage tips
We recommend eating this dish straight away.
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