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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