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This recipe is a great side dish, awesome to add to a nourish bowl, and packed with gut-healthy & immunity boosting resistant starch from the sweet potatoes.

This recipe is gluten-free, dairy-free, sugar-free and vegan!

Serves 6 as part of a shared meal

Ingredients

1.2 kg sweet potato, peeled and cut into 3cm cubes

½ teaspoon curry powder

2 tablespoons sesame seeds

3 pinches salt

2 tablespoons olive oil

1 cup flaked coconut

Method

1. Preheat the oven to 200C and line a baking tray with baking paper.

2. Toss the sweet potato cubes in the curry powder, sesame, sea salt and olive oil.

3. Bake in the preheated oven for 30 minutes.

4. While the sweet potato is cooking spread the coconut flakes over a lined baking tray.

5. Remove the sweet potato from the oven and place the coconut flakes into the oven to toast for 2 minutes until golden.

6. Toss the ingredient together and serve.

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, whole food recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.


About The Author

Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals.
Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats.
Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

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