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It sounds messy, but this fast and tasty meal is perfect as a quick bite for the kids. Watch the full instructional video here:
8 rashers streaky bacon, cut in pieces
8 potatoes - boiled until tender, halved
1 kumara (sweet potato) - boiled until tender, quartered
4-5 pre-cooked baby beetroots
1 red onion - cut into wedges
A handful sage
A handful of grated cheddar cheese
Extra Virgin Avocado oil and Natural Avocado Cooking oil
Sea salt
Pepper
Pesto to serve
- Heat oven to 200°C /390ºF and line a flat roasting tray with parchment.
- In a fry pan over a high heat, fry off the bacon until golden and crispy. Set aside.
- Spread the cooked potatoes, kumara, beetroots and red onion evenly over the baking tray. Gently press tops of each root veggie with a fork (except the onion) until they are smashed but still holding their shape. Drizzle everything with avocado oil, a sprinkling of salt and pepper and roast for 15 minutes.
- Now the onions are softer, sprinkle all of the veggies with grated cheddar, bacon bits and sage. Roast for a further 15 minutes.
- Eat HOT and serve with a side of pesto
Ingredients
8 rashers streaky bacon, cut in pieces
8 potatoes - boiled until tender, halved
1 kumara (sweet potato) - boiled until tender, quartered
4-5 pre-cooked baby beetroots
1 red onion - cut into wedges
A handful sage
A handful of grated cheddar cheese
Extra Virgin Avocado oil and Natural Avocado Cooking oil
Sea salt
Pepper
Pesto to serve
Directions
- Heat oven to 200°C /390ºF and line a flat roasting tray with parchment.
- In a fry pan over a high heat, fry off the bacon until golden and crispy. Set aside.
- Spread the cooked potatoes, kumara, beetroots and red onion evenly over the baking tray. Gently press tops of each root veggie with a fork (except the onion) until they are smashed but still holding their shape. Drizzle everything with avocado oil, a sprinkling of salt and pepper and roast for 15 minutes.
- Now the onions are softer, sprinkle all of the veggies with grated cheddar, bacon bits and sage. Roast for a further 15 minutes.
- Eat HOT and serve with a side of pesto
