Preheat oven to 200 C
Wash the sweet potato and slice it up
Peel the shallots/ spring onions and halve lengthwise
Wash the two peppers and cut into strips
Get an ovenproof dish and oil bottom with a small spray of olive oil
Add a 1/4 cup of vegetable stock into the bottom of the dish
Arrange the sweet potato slices, peppers and shallots in alternating rows and season with salt, pepper and marjoram
Tuck a few pieces of rosemary in between the vegetables
Spray a small amount of olive oil over the dish
Pop in the oven for around 40 minutes to 1 hour. Turn dish halfway through, taste and season if needed
Serve with a small amount of cooked quinoa
1/2 cup cooked per person. Quinoa has good quality protein and fibre
Ingredients
Directions
Preheat oven to 200 C
Wash the sweet potato and slice it up
Peel the shallots/ spring onions and halve lengthwise
Wash the two peppers and cut into strips
Get an ovenproof dish and oil bottom with a small spray of olive oil
Add a 1/4 cup of vegetable stock into the bottom of the dish
Arrange the sweet potato slices, peppers and shallots in alternating rows and season with salt, pepper and marjoram
Tuck a few pieces of rosemary in between the vegetables
Spray a small amount of olive oil over the dish
Pop in the oven for around 40 minutes to 1 hour. Turn dish halfway through, taste and season if needed
Serve with a small amount of cooked quinoa
1/2 cup cooked per person. Quinoa has good quality protein and fibre