• Bila

Smoked sweet potato and green bean bowl

Makes 2 servings.


For the green beans

250g green beans

2 tbsp lemon juice

1 tbsp olive oil

2 tsp smoked paprika

A pinch of salt and pepper

For the roasted chickpeas

1 x 400g can chickpeas

1/4 cup cranberry juice

1/2 tbsp apple cider vinegar

1 tbsp soy sauce

1 tbsp maple syrup

1 tsp dried thyme

For the sweet potatoes

1 medium sweet potato, well-scrubbed

1 tbsp smoked paprika

1/2 tbsp olive oil

A pinch of salt and pepper


1. In a large bowl, add the cranberry juice, apple cider vinegar, soy sauce, maple syrup and thyme. Mix well. Add in the chickpeas and let marinate for at least an hour to soak up the flavours. After an hour, start to prepare the other ingredients.

2. Preheat the oven to 230ºC and line a large baking tray with parchment paper.

3. Wash and scrub the sweet potato then chop into cubes. Transfer to a large pan and boil for around 20-25 minutes.

4. Whilst the potatoes are boiling, transfer the marinated chickpeas to the baking tray and drizzle over the rest of the marinade on the chickpeas. Bake for approximately 20 minutes then flip and bake for a further 10 minutes until brown and crispy. Remove the tray from the oven and let cool for a few minutes

5. Prepare the green beans around 10 minutes before the sweet potatoes and chickpeas are cooked. Steam or boil the green beans for around 5 minutes, until tender, then drain and transfer to a large bowl. Add the olive oil, smoked paprika, lemon juice, salt and pepper and toss until all the green beans are evenly coated.

6. Transfer the sweet potatoes to a large bowl and mash with a fork until smooth. Add in the olive oil, smoked paprika, salt and pepper and mix well.

8. To a large bowl, add half of the mashed sweet potato, half of the green beans and half of the chickpeas.

9. Serve with a sprinkle of parsley and some chilli flakes!

Recipe developed from yummybeet.


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