- Snack or Side
- Serves 1
- 30 mins
- Vegan
Ingredients
1 small sweet potato, cut into cubes
2 small beetroots, cut into thin wedges
1/2 red onion, cut into wedges
2 tsp olive oil, divided
1/2 tsp chilli flakes
2 big handfuls kale
For the sauce:
1/2 tbsp tahini
1 tbsp water
1 tsp honey
To serve:
1/2 tbsp cashews, chopped
Instructions
Preheat oven to 200°C/400°F/gas 6. Line a baking tray with baking paper.
Toss the sweet potato, beetroot and onion in 1 tsp olive oil and chilli flakes and cook for
25-30 minutes.
Add the remaining olive oil to a wok and cook kale for 5-7 minutes.
Meanwhile, make the sauce by whisking together the tahini, water and honey.
Transfer vegetables to a serving bowl, top with cashews and drizzle with sauce