Sweet Potato Roti

If you love sweet potato as much as I do you're going to like this dish!

This roti is great to prep and heat up later. 

Gluten free
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  • 3P99 grams of chicken breast
  • 1P1 boiled egg
  • ¼C30 grams of onion
  • 0.5C115 grams of red bell pepper
  • ¾C75 grams of kousenband
  • 1.5C80 grams of sweet potato
  • 1Chalf a roti bread
  • 4F8 grams of olive oil
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How to cook

  • Dice the chicken and add half of the olive oil and some masala spices. Let sit for a while.
  • Dice the onions, the bell pepper and the kousenband.
  • Cook the onions in the other half of the olive oil and some garlic (paste) until transparent.
  • Add the chicken pieces and cook until golden brown.
  • Chop the sweet potato in small pieces (about a centimeter) and add to the pan. Let it cook for a bit.
  • Add half a chicken stock cube to the pan and water. The sweet potato should be in the water but not completely covered.
  • Add a bit more masala spices and some salt and pepper.
  • Let cook for about 15 minutes until the sweet potato is almost soft. Stir frequently.
  • In the mean time: cook the kousenband in water for about 15 minutes as well.
  • Add the bell pepper to the roti pan and mix. Cook some more for about 5-10 minutes. Depending how soft you like the bell pepper to be.
  • Cook everything at least until the liquid is absorbed. If it gets dry too soon you can add a bit of water.
  • Drain the kousenband and add it to the roti pan. Mix everything together.
  • Eat with a cooked egg and half a roti bread.


  • This is a really great recipe to make lots of blocks of and heat up later.
  • Some stores sell kousenband pieces so you don't have to chop them.
  • If you can't find kousenband you could also use 156 grams of green beans. (or less and add more sweet potato).
  • When boiled eggs or not your thing (in my case) you can replace it with an extra block of chicken.
  • When you're eating smaller portions (less blocks) you can leave the roti bread out and add more sweet potato (vegetables).