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Roasted sprout, sweet potato, pancetta and spinach bowl
Roasted sprout, sweet potato, pancetta and spinach bowl
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a flavorful gluten-free bowl starring roasted sprouts, sweet potatoes, pancetta, and spinach - brimming with seasonal veggies.
Ingredients:
  • 600g sweet potato, peeled, halved, cut into 5mm-thick slices
  • 350g brussels sprouts, trimmed, halved
  • 13.60 gm maple syrup
  • 1 tsp balsamic vinegar
  • 4 slices pancetta
  • 200g green beans, trimmed
  • 2 garlic cloves, thinly sliced
  • 200g baby spinach
  • 4 poached eggs, to serve
  • 40.00 ml natural sliced almonds, lightly toasted, to serve
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced and line 2 large baking trays with baking paper. 2. Place the sweet potato on one prepared tray. 3. In a bowl, mix brussels sprouts with maple syrup and balsamic vinegar, then spread them on the other tray. 4. Lightly spray both vegetables with oil. 5. Roast sweet potato for 25 minutes and brussels sprouts for 15-20 minutes. Add pancetta to the tray with brussels sprouts for the final 6-8 minutes until golden and crisp, and vegetables are tender. 6. Remove from the oven and break the pancetta into pieces.
  • Steam beans over gently simmering water for 3 minutes, or until they are perfectly tender. Drain well before proceeding.
  • Heat a large frying pan over medium-high heat and spray with oil. Sauté garlic for 30 seconds, then add spinach and cook for 3 minutes until wilted, stirring occasionally.
  • Arrange the sweet potato, sprouts, pancetta, spinach, and beans in individual bowls. Place a poached egg on top of each bowl and sprinkle with almonds.

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