Total recipe

Calories~850 kcal

Protein~13 g

Carbs~115 g

Fat~39 g

Fiber~18 g

Sugar~32 g

4 servings

Calories~425 kcal

Protein~7 g

Carbs~58 g

Fat~20 g

Fiber~9 g

Sugar~16 g

Sweet Potato with Beetroot and Chilli

INGREDIENTS

  • 500g sweet potatoes, peeled and cut into 2.5 cm chunks

  • 2 tbsp extra-virgin olive oil, plus a drizzle

  • 2 garlic cloves, crushed

  • 100g picked beetroot slices

  • 1 green chilli, sliced

  • 1 handful coriander, leaves picked

  • 4 dollops yoghurt (optional)

METHOD

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Toss the sweet potatoes in a roasting tin with 2 tbsp oil, the garlic and a good pinch of salt. Spread out evenly and roast for 25 mins or until tender.

  • Step 2

    Toss with the beetroot, a drizzle of oil, the chilli and coriander.

  • Step 3

    Finish with a few dollops of seasoned yoghurt, if liked, and serve warm or cold. Store chilled in an airtight container for up to 2 days.