These deeply nourishing Sweet Potato Rosemary Savoury Crumble pots are packed to the rafters with goodness. And let’s be honest, the mere mention of ‘crumble’ almost negates my need to say another word, don’t you think?!

Nevertheless, these hearty pots contain protein-fuelled quinoa and chickpeas and of course the hero - sweet potato. This one is comforting (hello crumbly cheese topping) and super satisfying for those wintery nights.

Now, with my single mates in mind, pop some time aside on a Sunday and make these 4 pots. Devour one that night, and pop the remaining three in the fridge for the week ahead. Beautifully reheated in the oven and not another thought needs to be had!

Makes 4 pots (4 serves)

1 tbs olive oil
730g sweet potato (peeled, chopped into 2cm pieces)
1 brown onion (chopped)
2 sprigs rosemary (leaves chopped finely)
400g tin diced tomato
½ cup of water
400g tin chickpeas (drained)
Sea salt to taste (at least 3/4 teaspoon)

1/2 cup GF plain flour
1/3 cup quinoa flakes
3/4 cup parmesan cheese, grated
50g butter, cold, chopped
1 red chilli (seeds out and finely sliced)

Preheat oven to 180* (fan forced). Lightly grease four (1.5 cups) ramekin pots with olive oil. 

In a large pot heat the olive oil and add potato and onion. Fry for 5 minutes on medium heat, stirring. Add the rosemary and cook for a further two minutes. Add tinned tomatoes to the mix, rinse the can with the water and stir in, lower the heat, cover and simmer for 10 minutes.

Stir in chickpeas and cook for a further 5 minutes (until potato is just tender). Season with sea salt.

Divide the potato mix into the four pots and place on an oven tray.

For the crumble, combine the flour, quinoa, parmesan, chilli and butter (rubbing the butter through the mix with your fingers to form a crumble).

Sprinkle the crumble over the potato mix and bake for 40 mins (or until golden on top).


August 13, 2020 — Amy Crawford

Made by Amy

simple = good