Vegan Sweet Potato, Couscous & Nut Roast
Easy vegan Sweet Potato, Couscous & Nut Roast with a kick of tomato and chilli, perfect for family dinners or vegan Christmas. Servings: 4-6.
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Cooking tools:
- Food processor
- Loaf pan
- Potato masher
- Colander
- Saucepan
- Skillet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring spoon
- Measuring cup
- Parchment paper
- Aluminum foil
- Wooden spoon
- Spatula
- Garlic press
- Paper towel
Ingredients
- 2 sweet potatoes (approx. 350g), peeled and chopped
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 stick of celery, finely chopped
- 1 red pepper, deseeded and finely chopped
- 1 carrot, grated
- ½ tsp fresh thyme leaves (optional)
- 2 cloves garlic, grated or minced
- 150g mixed unsalted nuts (almonds, walnuts, pecans)
- 1 x packet Ainsley Harriott Tomato and Chilli Couscous
- 50g ready-to-eat chestnuts
- 3 tbsp chopped parsley
- salt
- pepper
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