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Veg risotto Kiev with sweet potato

By Hannah Lewry
4
Easy
10 minutes
35 minutes

Ingredients

  • 4 Woolworths veg risotto Kiev
  • 1⁄2 purple cabbage, shredded
  • 3 spring onions, sliced
  • 6 radishes, sliced
  • 3 T coconut milk
  • 1 tub Woolworths citrus salad dressing
  • 500 g Woolworths frozen sweet potato chips
  • 1 x 35 g sachet Woolworths seed-and-nut mix

Method

Bake the Woolworths veg risotto Kievs at 200°C for 15 minutes or until golden and crispy.

Shred the cabbage, then mix with sliced spring onions, sliced radishes, coconut milk and 1 T Woolworths citrus salad dressing.

Bake the frozen sweet potato chips at 180°C for 20–25 minutes, or until cooked through and crunchy.

Sprinkle over the Woolworths seed-and-nut mix and finish off with the remainder of the Woolworths citrus salad dressing.

Browse more vegetarian recipes here.