Recipes

Date posted: 25/09/2024

Roasted beetroot sweet potato and cauliflower pots

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

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