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Baked Sweet Potato with a Tomato and Roasted Vegetable Sauce, Crispy Chickpeas and Garlic Mayonnaise

Serves 4, takes 1 hour 20 minutes.

Baked sweet potato with a tomato and roasted mixed vegetable sauce, spiced roasted crispy chickpeas and sweet roasted garlic mayo.


• 4 Sweet Potatoes

  • 1 Bunch of Parsley

(for the roasted vegetable sauce)

• 1 Aubergine

• 1 Courgette

• 1 Red Onion

• 2 Cloves of Garlic

• 1 Shallot

• 500g Passata

• 1tbs Garlic Granules

• 1tbs Smoked Sweet Paprika

• 1tbs Dried Onion Flakes/powder

• 1tbs Dried Oregano

• 1tsp Turmeric

• 1tsp Dried Ground Coriander

• 1 Vegetable Stock Cube

• 1tbs Caster Sugar

• Olive Oil

(for the crispy chickpeas)

• 1 Tin (240g) of Drained Chickpeas

• Olive oil

• 1tbs Smoked Sweet Paprika

• 1tbs Garlic Powder

• 1tbs Onion Powder

• 1tsp Turmeric

• Salt

• Pepper

(for the garlic mayo)

• 50g Mayonnaise

• 1 Bulb of Garlic


1. Pre-heat the oven to 200*c.

2. Line a baking tray with aluminium foil and then a layer of parchment paper on top.

3. Wash the sweet potatoes thoroughly and place on the baking tray.

4. Drizzle the potatoes with olive oil and sprinkle salt on top.

5. Wash and cut the bulb of garlic for the garlic mayo in half.

6. Drizzle each half of the garlic bulb with olive oil and season with some salt and pepper.

7. Wrap both halves in aluminium foil and place on the tray with the sweet potatoes.

8. Place the tray in the oven for an initial 30 minutes.

9. Meanwhile line another baking tray with aluminium foil.

10. For the roasted vegetable sauce wash both your aubergine and courgette.

11. Slice them both lengthways, then into long strips and then dice the strips of aubergine and courgette into cubes.

12. Place the cubes on the baking tray.

13. Cut the red onion in half and remove the outer layer of skin.

14. Slice the red onion, then dice it.

15. Add to the tray and drizzle with olive oil.

16. Season with the paprika, garlic granules, onion powder, oregano, parsley, turmeric, and ground coriander, as well as salt and pepper to taste.

17. Mix the vegetables so they are all coated in the seasoning.

18. Once the first 30 minute timer is finished, place the tray of vegetables in the oven for 30 minutes.

19. Keep the sweet potatoes and roasted garlic in the oven until all the components are finished cooking.

20. Line the final tray with aluminium foil.

21. Add the drained chickpeas and drizzle with olive oil.

22. Season with the paprika, onion powder, garlic powder, turmeric, salt and pepper.

23. Make sure they are all evenly covered in the seasoning then place in the oven for the remaining 25 minutes.

24. Finely dice your shallot and mince the two garlic cloves.

25. Bring a saucepan to medium heat.

26. Add a dash of olive oil, the diced shallot, and minced garlic.

27. Cook until it starts to caramelise while stirring, then add the passata, vegetable stock, sugar as well as salt and pepper to taste.

28. Cover with a lid and leave to cook for the remaining 20 minutes.

29. After the 20 minutes remove the roasted vegetables from the oven and add them to the tomato sauce and continue to cook for 5 extra minutes.

30. While the sauce finishes cooking, remove the garlic from the sweet potato tray and carefully (as it will be hot) remove the cloves of garlic from the bulb using a fork.

31. Mince the garlic with a fork or knife then mix it into the mayonnaise.

32. Wash and finely chop the parsley.

33. Remove the potatoes and chickpeas from the oven then start assembling the potatoes.

34. Place the potatoes on plates and cut them in half.

35. Drizzle with some olive oil and season with salt and pepper.

36. Add a few spoons of the tomato and roasted vegetable sauce onto each potato.

37. Top with the crispy chickpeas, a drizzle/spoon of the garlic mayo, chopped parsley and enjoy!


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