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Spicy sweet potato with corn, feta and harissa drizzle

Ingredients

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)

Preparation

  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.


*If you're wanting a more substantial meal, toss the chickpeas in the red pepper sauce as the base.

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