• 400g Sweet Potato
  • 2tsp Rapeseed Oil
  • 1 1/2 tsp Hot Paprika
  • 1 Red Onion
  • 2 Garlic Cloves
  • 1 Aubergine
  • 150g Mushrooms
  • 1/2 tsp Chipotle Flakes
  • 1/2 Can Aduki Beans
  • 2tbsp Greek Yoghurt
  • 1/4 Lemon Juice
  • Handful Fresh Mint


  • Pre heat oven to 180 celsius. 
  • Chop a large sweet potato in to chunky chips. Place on a baking tray. Scatter over ½ tsp hot paprika and a drizzle of rapeseed oil. Massage in this mix.
  • Place in the oven for 25-30 mins or until cooked through and little crispy on the edges. 
  • Place a large frying pan on a medium heat with 1tsp of rapeseed oil. 
  • Finely slice one red onion. Once the oil in the pan is hot add the onion and saute. 
  • Finely chop two garlic cloves and add to the pan after the onions have been cooking for 3-5mins. 
  • Dice the aubergine into 1-2cm cubes and add the the pan. Add a splash of water to the pan if things start to stick. Avoid adding more oil as aubergine is very absorbent. 
  • Dice the mushrooms into 1-2cm cubes and add to the pan 5 mins after the aubergine. 
  • Add 1tsp hot paprika, ½ chipotle flakes, a pinch of sea salt and a squeeze of tomato puree to the pan and leave for 10 mins so the vegetables can simmer down. 
  • Fold through the aduki beans and turn off the heat once warm through. Do not add the beans too early otherwise they will turn to mush. 
  • Add a handfull of chopped mint and squeeze of lemon juice to the greek yoghurt (can easily swap for a dairy free alternative). 
  • Serve spicy veggie ‘mince’ with sweet potato chips and a dollop of minted yoghurt.


Protein: 19g

Carbs: 76g

Fat: 11g

Calories: 506

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