Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Harissa-roasted cauliflower with white bean purée
Air-fryer recipes

Harissa-roasted cauliflower with white bean purée

40 minutes
Foolproof freezer banana-and-coconut muffins
Afternoon tea

Foolproof freezer banana-and-coconut muffins

20 minutes
Asian crunch salad
Asian recipes

Asian crunch salad

  • Home
  • recipe-guide
  • Vegetarian recipes
Ceviche-style summer squash
Vegan recipes

Ceviche-style summer squash

Avocado, kale and tahini toast
Avocado recipes

Avocado, kale and tahini toast

Butter bean-and-pea burgers with smashed avocado
Burger recipes

Butter bean-and-pea burgers with smashed avocado

20 minutes
Five-bean salad
Beans recipes

Five-bean salad

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing
Noodle recipes

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

15 minutes
Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto
Brinjal recipes

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

20 minutes
Turmeric-and-chilli cauli floret pitas with cabbage slaw
Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes
Best veg soup with amagwinya and gremolata
Butternut recipes

Best veg soup with amagwinya and gremolata

13⁄4 hours
Pealaffel in korma curry
Curry recipes

Pealaffel in korma curry

15 minutes
Butternut-and-smoked paprika sausage nacho bowl
Sausage recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes
Stuffed butternut roast with beetroot quinoa and crunchy chickpeas
Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes
Veg risotto Kiev with sweet potato
Sweet potato

Veg risotto Kiev with sweet potato

35 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

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.