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Spicy grains, sweet potatoes & peperonata
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250g pack LoveLife Quick Cook Freekeh & Quinoa
400g sweet potatoes, cut into 1cm dice
1 paprika and sundried tomato stock pot
2 sticks celery, thinly sliced
2 red onions, chopped
1 tbsp olive oil
3 cloves garlic, crushed
350g jar peperonata pasta sauce
10g Cooks’ Ingredients ’Nduja Paste
28g pack coriander, roughly chopped
1. Put the freekeh and quinoa, sweet potatoes and stock pot in a saucepan and add 500ml boiling water. Cover with a lid and cook gently for 5 minutes. Stir in the celery and ½ the chopped onions and cook for a further 5 minutes, until the sweet potatoes are tender and the liquid has been absorbed.
2. Meanwhile, heat the oil in a separate saucepan and fry the remaining onion for 5 minutes, adding the garlic for the last minute. Tip in the peperonata sauce and ’nduja paste and mix well. Cover and cook gently for 5 minutes.
3. Stir most of the coriander into the grains, spoon onto plates and serve topped with the sauce and any remaining coriander.
Typical values per serving:
2 of your 5 a day/high in fibre
This recipe was first published in May 2021.