My Ready Steady Cook Challenge – Sweet Potato Crisps with a Spicy Tomato and Bean Goulash Dip, Tomato and Bean Salad and Wraps

So this post is slightly different from my previous ones in that this one isn’t me trying a new recipe, it’s a challenge to create a recipe from a certain set of ingredients instead! It was my birthday at the weekend and my friend Charlotte gave me… a bag of food. Now you can imagine I was grateful but initially a bit confused to receive a sweet potato and a can of beans (amongst other similar items) for my birthday, but it turned out to be a Ready Steady Cook food challenge! So, actually a really cool and creative gift. Also, shout out to Charlotte – she’s clearly been reading the blog as she’s opted for pomodorino tomatoes which are my favourite!

Those of you from the UK will remember the set up of the Ready Steady Cook – it’s a TV show where you receive a mystery bag of ingredients from the audience valued at around £5 – 7.50 and have to create something with them, no matter how lucky or unlucky you got with what you received! Plus you’re allowed to add some ‘store cupboard ingredients’ to bind it all together.

I got these ingredients for my challenge:image1 (3)

– 1 sweet potato

– 1 red onion

– 1 pack of pomodorino tomatoes

– 1 pack of chillies

– 1 can of Five Bean Salad

– 1 pack of Khobez wraps

Additional store cupboard ingredients used:

– olive oil

– salt and pepper

– 1 clove of garlic

– 1 tsp Cajun seasoning

– 1 tbsp tomato puree

– 1 splash of white wine vinegar

– 1 handful fresh parsley

What to do with it?

Rather than just combining everything into one dish, I wanted to create a bit of variety and texture in this challenge. So I opted to split the ingredients in two to make different mini dishes. First, as a starter I’ve made Nacho inspired sweet potato crisps (or chips if you’re American) with a warm spicy tomato and bean goulash dip. Then, I wanted to make a fresher dish as well so I made more of a salad with the rest of the ingredients and to have in the wrap. Of course, both the warm goulash and the fresh salad can be eaten in the wrap.

It actually came out surprisingly well and I’ll definitely be making vegetable crisps again! Although I got a bit impatient and will need to leave them in a bit longer next time, they’re really tasty and much healthier than standard crisps. If you’re doing the Paleo diet, you can make these sweet potato crisps by using something like coconut oil. The spicy tomato and bean goulash worked really well with them and in the wraps too, and it was nice to mix between the warm, spiced goulash and the fresh, crisp salad.

How to do it

1. Preheat the oven to 200°C/gas mark 6, peel the sweet potato and halve it. Taking one half, finely slice the sweet potato with a knife to make round disks to form your crisps. With the other half, cut the sweet potato into batons. Lightly coat both of these in olive oil, and season the batons with salt and pepper. Roast for at least an hour, although the crisps may require slightly longer to become properly dry and crispy.

2. Finely chop the onion. Then, quarter all of the
tomatoes andimage2 (2) then cut half of the tomatoes smaller still by halving them again. Then, finely chop the garlic and 2 chillies (or more if you prefer it spicier).

3. For the goulash/dip, take a medium pan and warm some olive oil. Fry 3/4 of the chopped onion for around 5 minutes or until it starts to soften. Then, add the garlic, chillies and Cajun seasoning and stir through for a further 2-3 minutes, before adding the quartered tomatoes. Next, add the tomato puree with a little bit of water ensuring this has mixed thoroughly. Finally, drain the can of beans and add 1/2 the can to the mix with the red wine vinegar. Leave to simmer on a low heat for around 30 minutes image3or while you are preparing the remainder of the meal.

4. For the salad, take the remaining 1/4 of the
chopped onions and put these in a bowl with the finely chopped tomatoes. Add the remaining 1/2 can of beans to the salad. Roughly chop the parsley and mix this through.

5. Finally, warm the wraps and serve in bowls so that you can mix and match while you eat.

It came out looking like this…



A great way to push yourself out of your comfort zone and experiment with foods you wouldn’t necessarily normally eat!


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