Sweet potato & chestnut roast with tangy tomato sauce

"Serve this nut loaf with fresh green veggies as a Sunday lunch. Go for something seasonal like sprouts, broccoli, spinach or any of the leafy cabbage family"
Prep time:
45 min
Cook time:
45 min
Servings:
4 people

Health Score

High
Medium
Low
7.0 / 10
Medium score

Glycemic Index

Index
49
Low
Load
20
High

Nutrition per serving:

Calories236.00 kcal12%
Fat6.00 g9%
Carbs37.00 g14%
Sugars11.00 g12%
Protein5.00 g10%
Sodium800.00 mg40%
Fiber6.00 g21%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
49
Low
Glycemic Load
20
High

Ingredients

1 tbsp rapeseed oil, plus a dash for greasing
2 onions, finely chopped
1 large sweet potato, about 325g, coarsely grated
3 garlic cloves, crushed
180g pack cooked chestnuts
2 tbsp fresh thyme leaves, plus extra for sprinkling
1 tbsp tamari
1 large egg
2 tsp wholemeal flour
300ml vegetable bouillon made with 1 tsp powder
2 tbsp tomato purée
1 tbsp apple cider vinegar
pinch mild chilli powder

Directions

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