Serves: 2 | Cook Time: 30 mins | Calories: 487 | Type: Gluten-Free


  • 4 tbsp chickpea flour
  • 300g sweet potato
  • 4cm fresh ginger
  • 1/2 red chilli
  • 2 tomatoes
  • 1 red onion
  • 1 avocado
  • 1 lime
  • 200g tenderstem broccoli
  • Handful of coriander

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Peel and grate the sweet potato and dice the red onion. Peel and finely chop the ginger and finely chop the red chilli and coriander.
  2. Heat a large frying pan with 1 tsp oil on a medium heat and fry the ginger, chilli, grated sweet potato and half of the red onion for 5 mins until softened.
  3. Place the contents of the pan into a bowl, add the coriander and chickpea flour, mix well and season. Form into 6 round shapes 1cm thick.
  4. Heat the same frying pan on a medium-high heat with 1 tbsp oil and fry the rostis for 3-4 mins each side until golden brown.
  5. Meanwhile, boil a kettle and trim the tenderstem. Place the tenderstem in a saucepan and cover with boiling water with a pinch of sea salt, simmer for 4 mins until tender. Then drain.
  6. Peel and de-stone the avocado and crush in a bowl with a fork, season. To make a salsa; in a separate bowl, finely chop the tomatoes and mix with the remaining red onion and half of the juice from the lime.
  7. To serve, place the sweet potato & ginger rostis overlapping on a warm plate, place a spoonful of avocado and a spoonful of salsa between each rosti. Serve alongside the tenderstem and drizzle over the remaining lime juice.