Hey guys,

Happy new year! Hope you all had a wonderful break?

I’m feeling pretty festively plump after a couple of weeks of overindulging. I appreciate my posts probably make it seem like I live on a diet of cake and uh, more cake, but my typical day to day life is so far from that. I do actually eat more than just sugar, hopefully, today’s post will demonstrate that! I’ll let you into a secret, I actually don’t have much of a sweet tooth and usually only try a little sliver before packing up the lot and taking it to work. Thankfully, I don’t usually have much trouble getting rid of desserts in the office. =)

Sweet potatoes are currently in season too, so take advantage!

Healthy eating doesn’t have to be a chore.

I’m talking slightly charred, roasted sweet potatoes, red onions and peppers tossed in chilli flakes and drizzled with a cooling garlicky herb yoghurt, sharp crumbled pockets of feta and fresh spring onions.

^ So. Much. Flavour.

Sweet. Spicy. Salty. Garlicky. Herby. All of the flavours.

And the colours. So pretty. I bought this plate from Morocco last year and I absolutely adore it.

I digress. Make this soon guys, it’s delicious!

Enjoy,

-Kay

Ingredients

Veg:

• 800g sweet potatoes
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 1 large red onion
• Olive oil
• Salt and pepper
• Garlic powder

Yoghurt sauce:

• 125g natural yoghurt
• 1 garlic clove, minced
• 1 tbsp chopped dill
• Pinch of salt

Toppings

• 1 spring onion, sliced
• 50g feta, crumbled
• Chilli flakes

Instructions

1. Preheat the oven to gas mark 6.
2. Chop the sweet potatoes into 1-inch cubes, place in a large bowl. Add 1 tsp garlic powder, season to taste and drizzle in 2-3 tbsp olive oil. Toss to combine before placing on a baking tray. Ensure you leave space between each piece else you’ll have soggy sweet potatoes!
3. Chop onions and peppers into 1-inch cubes and drizzle with 1 tbsp olive oil and a pinch of salt. Toss to combine and place on another baking tray. Again, ensure there’s no overlapping.
4. Place both trays in the oven and cook the potatoes for 45 mins, and the onions and peppers for 30. Rotate the trays every 15 mins.
5. Meanwhile, prepare the yoghurt by mixing all the ingredients together and allow the flavours to mingle.
6. Once cooked, allow to cool to room temperature.
7. To serve, place the potatoes, peppers and onions into a large bowl. Sprinkle with chilli flakes and toss to combine (I used about 1tbsp). Using a spoon drizzle over the herby yoghurt before sprinkling over the spring onions and feta.