I’m here to save you from the New-Year-Anti-Carb onslaught!
No need to thank me.
If you’re not into huge bowls of pasta or mounds of rice, no problemo. I’m kind of not, either.
But there are carbs in vegetables, in fruit… all that good stuff, you know?
Carbohydrates are actually the body’s preferred fuel source, so the idea that you can avoid them like the plague and come off feeling tip-top is… false.
I use a mixture of Sweet Potato and Butternut Squash because they are so sweeeet and I’ll do most anything to shoe-horn a bit of the sweet stuff into my dinner (NOT because white potato is the devil. It isn’t. Use it if you love it!)
- 150 g sweet potato, diced
- 150 g butternut squash, diced
- 1 small onion, diced
- 1 tsp garlic, minced
- 225 g chopped tomatoes
- 1 Tbsp tomato puree
- 2 tsp paprika
- pinch chilli powder (or to taste)
- 1 tsp agave nectar (sub. for honey)
- fresh parsley, optional garnish
Preheat your oven to 190C.
In a roasting tin, season your prepared squash and potato generously with salt, pepper, and a little paprika.
Coat with enough cooking spray to prevent sticking and roast for 30 - 40 minutes, shaking around half way through.
Fry the onions in a little cooking spray over a medium-low heat for around 5 minutes.
Stir in the garlic, tomatoes, puree, paprika and chilli powder.
Allow to simmer gently for around 10 minutes, until nicely thickened.
Reheat if necessary and spoon over your cooked potato / squash. Garnish with fresh parsley to serve.
Nutritional Information per serving:
Calories: 148 / Protein: 4g / Carbohydrate: 28g / Fat: 1g / Fibre: 7g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.