Low in calories and salt, this spiced sweet potato dish is a perfect accompaniment to Chinese food.
Serves 4
Takes 10 minutes to make and 30-35 minutes in the oven
Per serving:
267kcals
12.6g fat (1.9g saturated)
3.3g protein
40.2g carbs
15.2g sugar
0.2g salt
1. Preheat the oven to 200°C/fan 180°C/gas 6. Place the garlic in a pestle and mortar with a pinch of salt and crush to a paste.
2. Toast the coriander and fennel seeds in a dry non-stick frying pan for about 30 seconds, until fragrant. Add the seeds to the pestle and mortar with the cumin and grind together, crushing the spices and releasing their aroma. Pour in the olive oil and mix together.
3. Put the vegetables in a large baking tray and toss in the oil and spice mixture. Roast for 30-35 minutes, until slightly charred and golden.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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