Wednesday, 10 January 2018

Rach Eats Lunch: Mango-Glazed Sweet Potato Salad

Mango-glazed sweet potato salad recipe

Today is a double-bubble of recipe post writing. I had a slight mishap last night, I was all prepared to make one recipe and then realised I'd ran out of the most vital ingredient for it - and because I wasn't quite braining properly, I couldn't think of a quick fix or work around to make it again. So... I left it. Don't worry, that recipe will be on the blog at some point, it's all written and waiting to be made, but... I didn't think I was going to be able to think of a recipe on time, but magnificently, an idea popped into my head while I was watching telly (I highly recommend The Secret Life Of Five Year Olds, it's hilarious and cuuuuute!) and suddenly, I'd come up with something. And then the recipe started dancing around my head as I was trying to sleep, so I wrote it down. Then I slept.

Amazingly, this recipe wasn't only just done on the fly, but it's also completely veggie friendly - if you're able to find or make a vegan-friendly mango chutney, you'll be golden on that front too. Either way, I did what I usually do with recipes: use whatever's on hand, or needs desperately using in the fridge. You can either serve this solo as a salad, or with rice to really bulk it out.

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Mango-Glazed Sweet Potato Salad
I like to call this one improvisation!
  • 1 large handful sweet potato, peeled and cubed
  • 1 large handful broccoli, destalked and cut into little bits
  • 75g chickpeas, drained
  • 1/4 mango, diced
  • 2 tablespoons mango chutney
  • 1 teaspoon sea salt
Start off by preparing the broccoli and sweet potato and throwing it into a pan of boiling water. Boil it for 20 minutes until the sweet potato cubes are soft to poke with a knife. Drain the water and pour the vegetables into a baking dish. Allow them to cool down.Pop the chickpeas and mango pieces in, add the tablespoons of mango chutney, and stir it up until fully coated. Season with salt.Preheat the oven to 180℃, and pop the dish in the oven for 25 minutes until everything's roasted and slightly caramelised. Serve immediately, with rice or just on it's own. Devour.
Prep time: Cook time: Total time: Yield: Serves 1

Sometimes the best recipes are the improvised ones - I really enjoyed this salad, as it was both filling and completely healthy. Great for January, anyway. What did you think? Have you tried this recipe?

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