5:2 Diet - Moroccan Style Potato Bake = 233 calories

Name: 5:2 Diet - Moroccan Style Potato Bake = 233 calories
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 garlic cloves, peeled and finely sliced; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 Tbsp olive oil; 750 grams potatoes cut in half or quarters, depending on the size; 1 preserved lemon, finely chopped; 1 red onion, halved and thinly sliced; 250 grams drained roasted peppers, sliced; 1 teaspoon hot smoked paprika; 2 Tbsps tomato puree; 1 Tbsp white wine vinegar

You can never have too many side dish recipes, so give 5:2 Diet - Moroccan Style Potato Bake = 233 calories a try. This gluten free, whole 30, and vegan recipe serves 4. One portion of this dish contains around 6g of protein, 4g of fat, and a total of 173 calories. Head to the store and pick up roasted peppers, ground cumin, potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Put the potatoes and vegetable stock in a large saucepan. Bring to the boil and cook, covered, for 12 minutes until tender but firm.

Ingredients you will need

Vegetable Stock

Potato

Equipment you will use

Sauce Pan

Meanwhile, preheat the oven to 230°C (450°F), Gas Mark 8 and heat the olive oil in a large, deep-sided, ovenproof frying pan over a medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Oven

Add the onion and fry gently for 3–4 minutes, then add the garlic and cook for a further 3–4 minutes until softened and lightly coloured.

Ingredients you will need

Garlic

Onion

Stir into the onion mix the preserved lemon, roasted peppers, the spices, tomato purée, vinegar and a little salt and pepper. Cook gently for 2 minutes.

Ingredients you will need

Preserved Lemon

Salt And Pepper

Peppers

Vinegar

Spices

Tomato

Onion

Drain the cooked potatoes, reserving 400 ml of the liquid, then add the potatoes and reserved stock to the pan. Bring up to the boil, then put the pan in oven andbake for 14–16 minutes until golden (I cooked it for about 25 minutes).

Ingredients you will need

Potato

Stock

Equipment you will use

Oven

Frying Pan

Remove from the oven and serve immediately.

Equipment you will use

Oven