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

Ingredients:


  • 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.

Method:


  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.