Creamy Sweet Potato, Spinach & Mushroom Casserole | The 1:1 Diet by Cambridge Weight Plan

AD- This recipe has been created in paid partnership with The 1:1 Diet by Cambridge Weight Plan. All thoughts and opinions are honest and my own. 

Have you seen the exciting news that I am working with  The 1:1 Diet by Cambridge Weight Plan to bring you some delicious recipes that fit into their Plan?

If you haven’t already seen my Greek Chicken Traybake, then you need to check it out!


The 1:1 Diet by Cambridge Weight Plan is nutritionally balanced and focuses on more than just losing weight. The Steps Plan offers a combination of The 1:1 Diet Products and everyday food choices, which will help you to build a better relationship with food.


You get your own Consultant who is with you every step of the way, and acts as your own personal cheerleader!

I am hoping to show you that cooking doesn’t need to be time-consuming! This recipe is so easy to prepare, requires very little skill, and is ready in just 30 minutes!

This is a Step 3 and up recipe and is 342 calories.

It is a fabulously tasty, one-pot recipe too! Meaning, less washing up to do!


Creamy Sweet Potato, Spinach & Mushroom Casserole | The 1:1 Diet by Cambridge  Weight Plan


Table

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You will need:

90g mushrooms (approx. 5 mushrooms)

1 small red onion 

1 can butter beans, drained

1 clove Garlic 

1 small sweet potato

60g fresh spinach

100ml Vegetable Stock (made up from a cube and boiling water)

1 tsp Oregano

1 tsp smoked paprika

Pinch of salt and pepper

1/2 teaspoon cornflour

1 tbsp fat-free Greek yoghurt


Method:


Pre-heat oven to 200 °C/180 °C fan/Gas mark 6


First, prep the veg by finely dicing the red onion and garlic.


Peel the sweet potato and chop it into small cubes and slice up the mushrooms.


Add the sweet potato chunks to a pan of boiling water, and cook for 5 mins until softened. Once cooked, remove the cubes and drain.


In a casserole dish, add the onion, garlic, mushrooms, spinach, butter beans and sweet potato.


Pour over the vegetable stock, season with the smoked paprika, salt, pepper and oregano.


Cover the casserole dish and cook in the oven for 25 minutes.


Once cooked, mix the cornflour with a teaspoon of water, add in and stir.


Then stir through the yoghurt as the very last step, any earlier than this could cause it to curdle.


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