Baby and You


Here’s six delicious, nutritionally balanced recipes from Get Lean, Stay Lean that the whole family will love

Serves: 4

Per serving
Calories: 460
Protein: 17g
Fat: 17g
Saturated Fat: 5g
Carbohydrate: 54g
Sugars 26g
Fibre 14g

1 brown onion, diced
2 garlic cloves, diced
500ml (17 fl oz) tomato passata (puréed tomatoes)
2 teaspoons dried oregano
4 tablespoons chopped sun-dried tomatoes
4 tablespoons chopped Kalamata olives
150g (5 1/2 oz) baby spinach leaves, washed
Handful basil leaves
400g (14 oz) tinned chickpeas, rinsed and drained
80g (2 3/4 oz) feta cheese
4 x 200g (7 oz) small sweet potatoes, unpeeled (or 2 larger sweet potatoes cut in half)
1 tablespoon extra virgin olive oil

1 Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.

2 Scrub the sweet potatoes, prick with a fork and place on the prepared tray. Cover with foil and bake for 45 minutes. Uncover and bake for a further 15 minutes or until very soft when pierced with the tip of a knife.

3 Meanwhile, heat the extra virgin olive oil in a saucepan over medium heat. Add the onion and garlic and sauté for 3 minutes or until softened.

4 Add the passata, oregano, sun-dried tomatoes, olives and chickpeas to the pan. Bring to the boil then reduce the heat to low and simmer for 20 minutes until slightly thickened. Add a little water if the sauce is getting too thick. Stir through the spinach just before serving so that it just wilts.

5 Slice the roasted sweet potatoes lengthways, nearly all the way through, leaving the base intact. Fill with the chickpea mixture, crumble the feta over the top and scatter over the basil. Serve.


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