by Sara Matthews
Recipe published in Feast, Issue 21 – November 2017
3 large sweet potatoes, spiralised
1 large onion, chopped
150g of fresh tomatoes, chopped
1 red pepper, diced
2 cloves of garlic, crushed
1 large carrot, diced
1 tin haricot beans, drained
2tbsp of tomato purée
tin or carton of chopped tomatoes
1tsp of paprika
1/2 -1tsp of dried chilli flakes
2tbsp of rapeseed oil
couple of sprigs of fresh rosemary, chopped
small handful of torn basil leaves
salt and pepper to taste
juice of 1/2 lime
Pre-heat the oven 180ºC/gas mark 4. In a large frying pan heat 1 tbsp of the oil and gently cook the onion and garlic on a medium heat.
Add the pepper, carrot, paprika, and chilli flakes and gently cook for a further 5 minutes on a medium heat.
Add the rest of the ingredients, apart from the lime and sweet potatoes, and gently simmer for 10 minutes. While this is simmering, spiralise the sweet potatoes. Place them in a bowl and drizzle with oil. Add the salt and pepper and mix to coat the potato.
Place the filling into an ovenproof bowl.
Squeeze over the lime juice, stir, then top with the spiralised potato and bake in the oven for 30 minutes until top starts to colour.
If do not have a spiraliser, don’t worry as you can simply slice the sweet potato and layer on top. Cook for five more minutes.
Serve with steamed vegetables for a main meal or I like to serve it as a light lunch with smashed avocado