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Spicy Sweet Potato with Corn, Feta and Harissa Drizzle

The Dinner-done One



  • 1/4 jar The Dinner Done One: Roasted Red Pepper Sauce

  • 1 sweet potato

  • 1 corn

  • Ancho chilli flakes

  • Dried corriander flakes

  • Hot paprika

  • Spring onions, sliced

  • Vegan feta, crumbled

  • 1/4 C pumpkin seeds

  • Olive oil

  • Lemon

  • Harissa

  • *Chickpeas (optional)


  1. Slice sweet potato and coat with a generous sprinkle of ancho chilli, corriander and paprika. Toss with oil and season.

  2. Roast at 180C for 20 minutes.

  3. Heat a dry fry pan and toast pumpkin seeds until just browned.

  4. Add a little olive oil to the fry pan and cook the corn until it is charred on all sides. Coat with a little lemon juice and season.

  5. Spoon a couple of tablespoons of the red pepper sauce on a plate. Layer with the sweet potato, grilled corn, feta, spring onions and pumpkin seeds. Finish with a drizzle of harissa oil.

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