Sweet Potato, Feta and Cauliflower Rice
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Total time: 40 minutes
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Serves 4
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5.1 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
1 - Sweet potato, peeled and cubed
1 cup - Pumpkin, peeled and cubed
2 tb - Vegetable oil
¼ tsp - Salt
¼ tsp - Black pepper
400g - Cauliflower, cut into small florets
3 tb - Dried cranberries
200g - Feta, crumbled
2 tb - Parsley, chopped
2 tsp - Extra virgin olive oil
UTENSILS
Oven, Baking tray, Food Processor, Bowl, Chopping board, Knife
INSTRUCTIONS
1. Preheat the oven to 200°C.
2. Place the sweet potato and pumpkin on a lined baking tray. Drizzle with the vegetable oil and season with salt and pepper. Toss to coat. Roast for 30 minutes until sweet potato and pumpkin turn golden and tender.
3. Place the cauliflower in a food processor. Blend into small pieces like the size of the rice. Steam them until tender.
4. Add the cauliflower rice and cranberries to the oven tray when the sweet potato and pumpkin are ready. Toss to combine. Return the tray to the oven and toast for 5 minutes.
5. Divide the cauliflower mixture between 4 bowls. Top each bowl with the crumbled feta, a drizzle of olive oil and parsley. Serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 272g
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Energy (kcal)
280.0
Carbs (g)
25.7
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Proteins (g)
12.6
Fats (g)
13.3
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Fibre (g)
5.1
