Recipes

Roasted beetroot sweet potato and cauliflower pots

Name: Roasted beetroot sweet potato and cauliflower pots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Ingredients: 5ml Lime juice; 10g Maple syrup; 5g Crushed chillies; 10ml Extra virgin olive oil; 20g Gluten free porridge oats; 10g Baby spinach; 10g Coriander; 35g Sweet potato wedges; 80g Cauliflower florets; 35g Roasted beetroot wedges with balsamic vinegar

A source of fibre, these delicious roasted beetroot, sweet potato and cauliflower pots are topped with toasted oats and a maple chili dressing, served on a bed of spinach and finished with zesty coriander.

25/09/2024

Serves 1
Timing: 35 mins

Rating

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Ingredients

Lime juice	5ml
Maple syrup	10g
Crushed chillies	5g
Extra virgin olive oil	10ml
Gluten free porridge oats	20g
Baby spinach	10g
Coriander	10g
Sweet potato wedges	35g
Cauliflower florets	80g
Roasted beetroot wedges with balsamic vinegar	35g

Method

Pre-heat the oven to 180°C
Tray up the sweet potato and beetroot wedges and cook as per instructions on their packaging
Mix half the oil with the cauliflower and tray up; oven cook until golden brown
Mix the maple syrup with the chilli flakes, olive oil and lime juice
Toast off the oats until golden brown
Place the washed spinach in a pot and top with the wedges, roasted cauliflower and maple dressing, finish with coriander

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