One Pot dinners: with Rukmini Lyer

Roasted Sweet Potato with Feta, Spring Onion + Peanuts

Try these delicious one-pot dinners for weeknight family meals: from cook, food stylist and best selling author of The Roasting Tin series, Rukmini Lyer

ROASTED SWEET POTATO WITH FETA, SPRING ONIONS + PEANUTS

Roasted sweet potato is one of the easiest and nicest quick dinners I can think of, and this smoky version, jazzed up with sharp feta, spring onions and a good dose of crunch from the peanuts, is certainly among them. Add some freshly chopped red chilli for extra heat, if you like.

Serves 4

Prep: 10 minutes

Cook: 35–45 minutes

• 2 large sweet potatoes, cut into 2.5cm / 1″ wedges (you can peel them if you like—I leave the skin on)

• 1 red onion, quartered

• 2 tbsp olive oil

• 2 tsp smoked paprika

• 1 tsp sea salt flakes

• 100g / 3.5oz feta cheese, crumbled

For the dressing:

• 2 tbsp extra-virgin olive oil

• 1 lime, zest and juice

• 1/2 tsp sea salt flakes, or to taste

• 3 spring onions, thinly sliced

• big handful of unsalted peanuts

To serve:

• sour cream or natural yoghurt

1. Preheat the oven to 220°C / 425°F / Gas Mark 7.

2. Tip the sweet potatoes, onion, oil, smoked paprika and sea salt into a roasting tin large enough to hold everything in one layer, then transfer to the oven and roast for 35–45 minutes (it’s quicker if the potatoes are very fresh, and slower if they’re a bit old).

3. Meanwhile, mix the extra-virgin olive oil, lime zest and juice, sea salt (if using), spring onions and peanuts together and set aside.

4. Once the sweet potatoes are cooked through, scatter over the spring onion dressing and the crumbled feta and serve hot, with sour cream or yoghurt alongside.

BLACK-EYED BEANS WITH TOMATOES, CHILLI + GINGER

My friend Galvin cooked at the house I stayed at in Kampala; she was inventive with her recipes, and her secret seemed to be to use more oil in a dish than we’d ever seen before (her pasta sauce was pretty much 50:50 tomatoes and peppers to olive oil, and delicious for it). I was delighted to find, when researching this Ugandan bean recipe, that one version called for 500ml oil—it wasn’t just her! But I’ve toned it down to 4 tablespoons here. This is a rich and filling dish.

Serves 4

Prep: 10 minutes

Cook: 50 minutes

• 1 white onion, roughly chopped

• 2 red peppers, roughly chopped

• 2 garlic cloves, grated

• 5cm / 2″ ginger, grated

• 1 heaped tsp paprika

• 1 heaped tsp ground cumin

• 4 tbsp olive oil

• sea salt flakes

• 400g / 14oz tin of black-eyed beans in water

• 400g / 14oz tin of kidney beans in water

• 400g / 14oz tin of tomatoes

• 3 spring onions, thinly sliced

• 1 Scotch bonnet pepper, pierced

• lemon juice, to taste

To serve:

• thinly sliced spring onions and rice

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.

2. Tip the onion, peppers, garlic, ginger, spices, half the oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold them all in roughly one layer, mix well, then transfer to the oven and roast for 20 minutes.

3. After 20 minutes, tip in the beans, along with their liquid, the tinned tomatoes, remaining olive oil and spring onions. Stir, pop the Scotch bonnet into the liquid, then return to the oven for 30 minutes.

4. Once cooked, taste and add more salt and a squeeze of lemon juice as needed. Don’t worry if the sauce looks a little thin—it will thicken as it sits. Remove the Scotch bonnet, scatter over the spring onions and serve with rice alongside.

Note: You can use just black-eyed beans if you like, but I like a mixture of black-eyed and kidney.

If you like these recipes and want more Lunch Lady inspiration why not try Fried Rice Bowls HERE or delicious Chunky Minestrone with Giant Croutons HERE

Follow us on Instagram or Facebook or why not grab yourself a copy of the Lunch Lady magazine HERE

///