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Sweet potato wedges with mole sauce

Sweet potato wedges with mole sauce, black beans & pickled red onions on a red plate

Sweet potato wedges with mole sauce

Name: Sweet potato wedges with mole sauce
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 450g courgettes cut into thick wedges; 300g small sweet potatoes cut into thick wedges; 2½ tsp olive oil; 1 red onion halved and thinly sliced; ½ lime juiced; 1 onion finely chopped; 1 tbsp chopped thyme; 400g can chopped tomatoes; ½ tsp vegetable bouillon powder; 3 tbsp crunchy peanut butter; 15g raisins finely chopped; 1 tsp smoked paprika; ¼ tsp habanero chilli flakes (optional); 1 cinnamon stick; 400g can black beans; 2 tsp ground cumin; 3 garlic cloves finely grated; small handful of coriander to serve

Sara Buenfeld

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Serves 4

Easy

Prep: 25 mins

Cook: 1 hr and 5 mins

A star rating of 3.4 out of 5.5 ratingsRate

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Courgettes and sweet potatoes are spiced with habanero chilli flakes in this vibrant, healthy dish, forming part of our vegan Healthy Diet Plan

Healthy

Low calorie

Low fat

Vegan

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Ingredients

Nutrition

Units:

MetricUS

450g courgettes

cut into thick wedges
300g small sweet potatoes

cut into thick wedges
2½ tsp olive oil
1 red onion

halved and thinly sliced
½ lime

juiced
1 onion

finely chopped
1 tbsp chopped thyme
400g can chopped tomatoes
½ tsp vegetable bouillon powder
3 tbsp crunchy peanut butter
15g raisins

finely chopped
1 tsp smoked paprika
¼ tsp habanero chilli flakes

(optional)
1 cinnamon stick
400g can black beans
2 tsp ground cumin
3 garlic cloves

finely grated
small handful of coriander

to serve

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Nutrition: per serving

kcal399

low
fat10g

low
saturates2g
carbs50g
sugars22g
fibre17g

high
protein19g
salt0.45g

Method

step 1

Toss the courgettes and sweet potatoes in 1 tsp olive oil, then tip onto a baking sheet lined with baking paper and bake at 200C/180C fan/gas 6 for 25 mins until the vegetables are tender and slightly charred. Boil the kettle.
step 2

Tip the red onion slices into a heatproof bowl, cover with boiling water from the kettle, then drain. Return to the bowl and mix with the lime juice. Set aside until needed.
step 3

Heat the remaining oil in a frying pan over a medium heat. Add the onion and thyme, cover and cook for 5-10 mins until the onion has started to soften. Tip in the tomatoes and a can of water, then add the bouillon powder, peanut butter, raisins, smoked paprika and chilli flakes, if using. Drop in the cinnamon stick, then cover and simmer for 20 mins.
step 4

Meanwhile, tip the black beans into a small pan with the liquid from the can, the cumin and garlic. Simmer over a low heat for 5-10 mins, then roughly mash with a fork.
step 5

Spoon half the sauce over two plates and top with half the roasted veg. Spoon over the beans and pickled red onions, then scatter with coriander before serving. Leftovers should be left to cool completely then keep chilled for up to two days. Reheat the sauce in a pan with a splash of water and microwave the beans and vegetables until piping hot.

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A star rating of 3.4 out of 5.5 ratings

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