Marj’s Moroccan butternut squash and sweet potato cakes | Slimming World

Ingredients

• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp each ground coriander, chilli powder and cayenne pepper
• 50g plain and unsweetened dairy-free soya yogurt with added calcium, plus extra to serve
• 1 medium butternut squash, peeled, deseeded and cut into 2cm cubes
• Low-calorie cooking spray
• 1 large sweet potato
• 1 garlic clove, crushed
• 220g can chickpeas, drained and rinsed
• 1 red onion, finely chopped
• 15g fresh coriander or parsley, leaves finely chopped
• Little gem lettuce and red onion salad, to serve