Tuesday, 15 July 2014

Roasted Sweet Potatoes with Sausage and Chickpeas

This recipe was a spin on one of my favourite recipes from skinnytaste.com, Roasted Potatoes, Chicken Sausage and Peppers.  I decided to try it with sweet potatoes instead and I used pork sausage, but you can use any type you prefer.  This recipe reheats well, so you can make extra and pack it for lunch the next day.

Serves 4


3 medium sweet potatoes, peeled and chopped into bite sized chunks
2 shallots, (or 1/2 small onion) diced
225g (3 links) mild Italian sausage
3/4 cup chickpeas, drained
4 cups baby spinach
1 tbsp olive oil
Black pepper, to taste
Canola spray, for greasing pan


Preheat oven to 375 degrees F.  Grease one large roasting pan (or 2 smaller ones) with canola spray.

Add chopped sweet potatoes and shallots into a large mixing bowl and drizzle olive oil on top.  Add black pepper and toss to coat. Pour potatoes and shallots into roasting pan and spread evenly.  Do not crowd the pan.

While potatoes are cooking, slice sausage links into bite sized chunks and drain chickpeas.  Remove the pan from the oven after 30 minutes, toss the potatoes, and quickly add sausage and chickpeas.  Return to oven for 15 more 15 minutes, then remove. Add spinach on top and return to oven for 15 minutes more (total roasting time is 60 minutes).


Cal 549 
Fat 22.2
Carbs 66.1
Fibre 13.8
Sugars 17.1
Protein 23.2

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