Gluten-free recipes that actually taste good

Home
Recipes
Gluten free

Vegetarian recipes

Smashed tomato-and-red pepper smoor

40 minutes

Berry recipes

Smashed cabbage with smoked eggs

20 minutes

Egg recipes

Baked sweet potato bowls

45 minutes

Baked sweet potato bowls

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 kg Woolworths Kara orange sweet potatoes, washed and halved lengthways
3 T olive oil
2 T coconut or olive oil
4 sticks celery, sliced (leaves reserved)
sea salt and freshly ground black pepper, to taste
1 x 180 g pack Woolworths plant-powered protein savoury mince
Woolworths prepared garlic, ginger, chilli and fresh turmeric cubes
180 g hummus
plain yoghurt, for serving
red cabbage, thinly shredded, for serving

Method

1. Preheat the oven to 200°C. Arrange the sweet potatoes on a large baking tray, toss in 2 T olive oil and seasoning, then roast for 45 minutes until caramelised and tender.

2. Heat the olive or coconut oil in a pan, then fry the celery leaves until crispy – be careful as they can splatter – then drain on kitchen paper.

3. Add the turmeric, ginger and garlic to the same pan and fry for 1 minute, or until fragrant, then add the savoury mince and cook until cooked through and warm. Serve hot over the warm Kara sweet potatoes in bowls, topped with the hummus, yoghurt, celery and cabbage. Season to taste and garnish with the crispy celery leaves.

Find more vegetarian recipes here.

Photographs: Andrea Van Der Spuy
Food assistant: Kate Ferreira

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Stewed baby marrow

Smashed tomato-and-red pepper smoor

Blueberry cordial

Vegan black rice bowl

Smashed cabbage with smoked eggs

Almond marshmallow fish

Tornado egg

Strawberry cereal soft serve

Salmon with leeks

Chargrilled chipotle chicken

Shisa nyama-style pork chops

Baked sweet potato bowls

Baked sweet potato bowls

Ingredients

Method