Oven baked Sweet Potato Rosti

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado
  • 150 g Black beans, cooked
  • 1/2 tsp Coriander, ground
  • 2 Garlic glove
  • 3 tbsp Parsley
  • 1/2 Red onion
  • 300 g Sweet potato
  • 2 Tomatoes

• Refrigerated

  • 3 Egg

• Condiments

  • 1/2 tbsp Honey

• Baking & Spices

  • 2 Salt

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 1/2 tbsp Olive oil

Found on nutritionistmeetschef.com

Ingredients

• 300 g sweet potato (about 1 small)
• 1 tbsp parsley, chopped
• 1 garlic glove, minced
• 1 egg
• Salt, pepper
• 150 g cooked black beans
• 0.5 red onion, chopped
• 2 tbsp parsley, chopped
• 1 garlic glove, minced
• ½ tsp ground coriander
• 2 tomatoes, diced
• 0.5 tbsp olive oil
• 0.5 tbsp apple cider vinegar
• 0.5 tbsp honey*
• salt, pepper to taste
• 0.5-1 avocado
• 2 poached eggs

Directions

• Preheat the oven to 200°c/gas mark 6/400°F. Peel and grate the sweet potato. Whisk the egg in a bowl. Add the grated sweet potato, garlic, parsley, salt and pepper. Mix until combined.
• Line a baking tray with greaseproof paper. Divide the potato mixture into two equal parts and place on the oven tray. Form a rösti around 15 cm in diameter and 1,5 cm high. Bake in the oven for 20 min, until golden. Carefully turn the rösti with the help of a frying spatula and bake for another 5-10 minutes.
• Combine all ingredients in a bowl except honey. Taste and add honey if needed. Add salt and pepper to taste.
• Serve the röstis with sliced avocado, black bean salsa and poached egg. Finish with chili flakes.