Preheat oven to 190°C/fan 170°C/gas mark 5.
Place the sweet potato cubes into a bowl. Drizzle over the oil, add the paprika and garlic powder and mix thoroughly.
Place the sweet potato cubes onto a baking tray and roast in the oven for 25 minutes or until soft.
For the sauce, place the oil, onion, garlic, basil, tomatoes and paprika in pan over a medium heat and fry for 5 minutes or until the vegetables are soft.
In a separate bowl, mix together the vegan mayo, garlic purée and parsley.
Pour the sauce into a bowl, top with the potatoes and aioli and serve.
Serving Suggestion:
Serve as part of a tapas selection to share or as a main for one.
Top Tip:
Add some chili to the sauce for a spicy kick!
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- For patatas:
- 2 Small sweet potatoes, chopped into 3cm cubes
- 2 tsp Paprika
- 2 tsp Garlic powder
- 2 tbsp Oil
- Salt and pepper to taste
- For sauce:
- 2 tbsp Oil
- ½ Red onion, finely diced
- 1 Garlic clove, minced
- 10g Fresh basil, finely chopped
- 150g Tinned chopped tomatoes
- 2 tsp Paprika
- For aioli:
- 2 tbsp Helmann’s Vegan Mayo
- 1 tsp Garlic purée
- 5g Parsley, finely chopped
