Name: Patatas Bravas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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)

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.

So, in celebration of the wonderful macronutrient that is the carbohydrate, I have got to share with you my jazzed-up rendition of one of my favourite Spanish dishes.

Patatas Bravas.

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!)

A decent side dish can really rescue a meal, so if your boring chicken needs a little pick-me-up, this is just the ticket.

Patatas Bravas

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2

Calories 148 kcal

Author Lottie Lifts

Ingredients

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

Instructions

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.