Sweet Potato with Beetroot and Chilli
By OcadoLife
Published on 16 September 2024
Revamp roasted veg with this simple Sweet Potato with Beetroot and Chilli side dish, created by British-Bangladeshi food writer Dina Begum. Bright and bold, and delicious warm or cold, it works beautifully alongside a roast – or try on its own as a light lunch. Serve topped with a few dollops of seasoned natural yoghurt if you like.Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 500g sweet potatoes, peeled and cut into 2.5 cm chunks
- 2 tbsp extra-virgin olive oil, plus a drizzle
- 2 garlic cloves, crushed
- 100g picked beetroot slices
- 1 green chilli, sliced
- 1 handful coriander, leaves picked
- 4 dollops yoghurt (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Toss the sweet potatoes in a roasting tin with 2 tbsp oil, the garlic and a good pinch of salt. Spread out evenly and roast for 25 mins or until tender.Step 2
Toss with the beetroot, a drizzle of oil, the chilli and coriander.Step 3
Finish with a few dollops of seasoned yoghurt, if liked, and serve warm or cold. Store chilled in an airtight container for up to 2 days.