Sweet potato wedges with mole sauce
Courgettes and sweet potatoes are spiced with habanero chilli flakes in this vibrant, healthy dish, forming part of our vegan Healthy Diet Plan
- Serves: 4 persons
- 450g courgettes, cut into thick wedges
- 300g small sweet potatoes, cut into thick wedges
- 10 ½tsp olive oil
- 1red onion, halved and thinly sliced
- ½lime, juiced
- 1onion, finely chopped
- 1tbsp chopped thyme
- 400g can chopped tomatoes
- ½tsp vegetable bouillon powder
- 3tbsp crunchy peanut butter
- 15g raisins, finely chopped
- 1tsp smoked paprika
- ¼tsp habanero chilli flakes (optional)
- 1cinnamon stick
- 400g can black beans
- 2tsp ground cumin
- 3garlic cloves, finely grated
- small handful of coriander, to serve
Step 1Toss the courgettes and sweet potatoes in 1 tsp olive oil, then tip onto a baking sheet lined with baking paper and bake at 200C/180C fan/gas 6 for 25 mins until the vegetables are tender and slightly charred. Boil the kettle.
Step 2Tip the red onion slices into a heatproof bowl, cover with boiling water from the kettle, then drain. Return to the bowl and mix with the lime juice. Set aside until needed.
Step 3Heat the remaining oil in a frying pan over a medium heat. Add the onion and thyme, cover and cook for 5-10 mins until the onion has started to soften. Tip in the tomatoes and a can of water, then add the bouillon powder, peanut butter, raisins, smoked paprika and chilli flakes, if using. Drop in the cinnamon stick, then cover and simmer for 20 mins.
Step 4Meanwhile, tip the black beans into a small pan with the liquid from the can, the cumin and garlic. Simmer over a low heat for 5-10 mins, then roughly mash with a fork.
Step 5Spoon half the sauce over two plates and top with half the roasted veg. Spoon over the beans and pickled red onions, then scatter with coriander before serving. Leftovers should be left to cool completely then keep chilled for up to two days. Reheat the sauce in a pan with a splash of water and microwave the beans and vegetables until piping hot.