Sweet Po­tato and Squash

It’s all about that base – specif­i­cally, this one. An ideal way of fill­ing up on fi­bre and rais­ing the vi­ta­min game on your plate via root veg. Good fibes only

Women's Health (UK) - - EAT SMART -


2 tbsp co­conut oil

• 2 red onions, roughly chopped

• 2 tsp ground cumin

• 2 tsp ground co­rian­der

• 2 gar­lic cloves, crushed

• 2 tbsp harissa paste

• 1 tbsp co­conut sugar

• 1 but­ter­nut squash, peeled and cut into chunks

• 3 medium pur­ple sweet po­ta­toes, peeled and cut into chunks

• 400g tin chopped to­ma­toes

• 340ml veg­etable stock

• salt and pep­per

• flatleaf pars­ley, roughly chopped For the crum­ble: 200g pecans, toasted

• 1 tsp salt

• 240g quinoa flakes

• 6 tbsp nu­tri­tional yeast

• 6 tbsp co­conut oil

• zest of 2 un­waxed lemons


1. Pre­heat the oven to 180°C. Heat the oil in a pan over a medium-low heat. Sweat the onions, then add the spices, gar­lic, harissa and co­conut sugar. Cook for a few mins then stir in the squash, sweet po­tato and chopped to­ma­toes.

2. Pour in the stock and sim­mer for 30 mins un­til the veg­gies are al­most done and the sauce is re­duced. Sea­son.

3. Chuck the pecans, salt, quinoa flakes and nu­tri­tional yeast into a blender and pulse un­til, erm, crumbly. Add the co­conut oil and lemon zest, and pulse again to com­bine.

4. Tip the base into a shal­low bak­ing dish and sprin­kle with pars­ley. Top with the crum­ble and bake for 25-30 mins (or an episode of Friends since we’re all in this for nos­tal­gia) un­til golden and crisp.

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