Peri Peri Glazed Sweet Potato and Roasted Pepper
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Peri Peri Glazed Sweet Potato and Roasted Pepper

Peri Peri Glazed Sweet Potato and Roasted Pepper

with Spicy Herb Soured Cream and Greek Style Cheese

Our Peri Peri Glazed Squash and Roasted Pepper is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Extra spicy
•Veggie
•Climate Conscious
Allergens:
Cereals containing gluten
•Celery
•Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyEasy

Ingredients

serving amount

2

Sweet Potato

1

Peri Peri Seasoning

1

Bell Pepper

(May contain Celery)

120

Couscous

(Contains Cereals containing gluten May contain Soya)

10

Vegetable Stock Paste

(Contains Celery)

50

Zhoug Style Paste

75

Soured Cream

(Contains Milk)

37

Red Pepper Chilli Jelly

25

Sun-Dried Tomato Paste

50

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

240

Boiled Water for the Couscous

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Nutritional information

Energy (kcal)802 kcal
Energy (kJ)3357 kJ
Fat27.3 g
of which saturates9.8 g
Carbohydrate116.6 g
of which sugars33.3 g
Protein19.7 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Kettle
•Large Bowl
•Medium Bowl
•Cling Film

Instructions

Prep the Sweet Potato
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the sweet potato widthways into 1cm thick rounds (no need to peel). 

Get Roasting
2

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the peri peri seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Bring on the Pepper
3

Meanwhile, boil a full kettle.

Halve the pepper and discard the core and seeds. Chop into 1cm chunks.

Pop the pepper onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the sweet potato has roasted for 7-8 mins, roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.

Couscous Time
4

Meanwhile, put the couscous in a large bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film. 

Leave to the side for 10 mins or until ready to serve.

In a medium bowl, mix together the zhoug (add less if you'd prefer things milder) and soured cream. 

Finishing Touches
5

When the sweet potato has 5 mins left, remove from the oven. Drizzle over the red pepper chilli jelly, toss to coat, then return to the oven for the remaining time.

When the couscous and pepper are ready, fluff the couscous up with a fork. Stir through the sun-dried tomato paste and roasted pepper.

Serve
6

Share your sun-dried tomato couscous between your bowls, then top with the glazed sweet potato.

Finish by dolloping on the zhoug cream and crumbling over the Greek style cheese.

Enjoy!