Articles & Recipes
Pumpkin Sweet Potato and Chickpea Bake
this recipe bake can be eaten as the main component of a meal with a small green salad or it can be served as a side dish with lean protein and a green vegetable or salad
Ingredients
1 peeled and thinly sliced sweet potato (300grams)
200grams of peeled and thinly sliced pumpkin
1 finely diced onion (100grams)
1 crushed clove garlic (3 grams)
½ cup finely diced capsicum (70grams)
4 small diced mushrooms (50grams)
1finely diced tomato (100grams)
2 tabsp tomato paste (40 grams)
200grams can drained chickpeas
150grams thinly sliced zucchini
Fresh rosemary (can use dried)
Rock salt and cracked pepper
1 tsp olive oil (5 grams)
Method
Preheat the oven to 180 degrees
Place the pumpkin and sweet potato slices in the microwave to soften slightly
Meanwhile, in a non stick pan, stir-fry the onion and garlic in 1 tsp of olive oil.
Add the tomato, capsicum and mushroom and cook until soft.
Add tomato paste and chickpeas and cook until soft.
Line the bottom of a medium size baking dish with a layer of pumpkin so there is no gaps.
Cover this with half the chickpea mix and then a layer of zucchini.
Top this with the remaining chickpea mix.
Finish with a layer of the sweet potato. Sprinkle with rock salt, cracked pepper and fresh rosemary.
Cook in oven for approx 30mins, or until sweet potato is crisp.
Serves : 4
Quantity per Serve : 300 grams
Nutrients per Serve :
KJ 658, Calories 157, Carbohydrates(grams) 24.5, Fat(grams) 1.6, Cholesterol(milligrams) 0.0, Protein(grams) 7.8, Sodium (milligrams) 110., Fibre (grams) 6., Calcium (milligrams) 68.3, Iron (milligrams) 1.94
Tips
Substitute different vegetables according to what is on hand. Carrots or beetroot could be included.