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Patatas Bravas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 148 kcal
Author Lottie Lifts


  • 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


  1. Preheat your oven to 190C.

  2. In a roasting tin, season your prepared squash and potato generously with salt, pepper, and a little paprika.

  3. Coat with enough cooking spray to prevent sticking and roast for 30 - 40 minutes, shaking around half way through.

  4. Fry the onions in a little cooking spray over a medium-low heat for around 5 minutes.

  5. Stir in the garlic, tomatoes, puree, paprika and chilli powder.

  6. Allow to simmer gently for around 10 minutes, until nicely thickened.

  7. Reheat if necessary and spoon over your cooked potato / squash. Garnish with fresh parsley to serve.

Recipe Notes

Nutritional Information per serving:
Calories: 148 / Protein: 4g / Carbohydrate: 28g / Fat: 1g / Fibre: 7g