Sweet Potato Kale And Feta Muffins Recipes

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FETA & KALE LOADED SWEET POTATO

Serve up this sweet potato packed with feta, chickpeas and kale for a healthy lunch. Topped with pumpkin seeds, it delivers three of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 11



Feta & kale loaded sweet potato image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put them in a roasting tin and roast for 40 mins. Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are completely tender and the chickpeas have crisped a little.
  • Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quick pickle. In another bowl, marinate the feta with the oil and chilli flakes.
  • When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste. Halve the potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.

Nutrition Facts : Calories 422 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium

2 sweet potatoes
chickpeas , drained
1 red onion , thinly sliced
2tbsp red wine vinegar
30g feta , cut into small cubes
1 tsp caster sugar
1tbsp olive oil
chilli flakes
100g kale
1tbsp pumpkin seeds , toasted
rocket

SWEET POTATO, AVOCADO & FETA MUFFINS

Use super-ripe avocados in this savoury bake, topped with crumbly cheese, sweet potato chunks and a scattering of mixed seeds

Provided by Cassie Best

Categories     Lunch, Snack

Time 40m

Yield makes 9

Number Of Ingredients 13



Sweet potato, avocado & feta muffins image

Steps:

  • Place the sweet potato in a heatproof bowl, cover with cling film and microwave on High for 8 mins, or until really soft. Leave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)
  • Chop 1/4 of the sweet potato into even smaller pieces and set aside. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika. Bake for 22 mins at 180C/160 fan/ gas mark 4, or until risen, browning on top and cooked through - check by inserting a skewer to the centre, it should come out dry. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely. Store in a sealed container for up to 3 days.

Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

1 sweet potato (about 200g), peeled and chopped into small chunks
drizzle of flavourless oil , such as vegetable or sunflower
1 large avocado , peel and stone removed, roughly chopped (about 150g prepared weight)
100g ground almonds
100g fine polenta
80ml maple syrup
3 large eggs
1 ½ tsp baking powder
1 tsp bicarbonate of soda
100ml semi-skimmed milk
50g feta , crumbled, optional
2 tbsp mixed seeds
¼ tsp sweet paprika

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