TOTAL TIME: 30 MINS
SERVINGS: 2
CALORIES/SERVING: 219 CALS
INGREDIENTS
300g uncooked sweet potato, chopped
250g uncooked white potato, chopped
70g red onion, chopped
1 garlic clove, crushed
1 tbsp. dried rosemary
5ml extra virgin olive oil
Himalayan salt
METHOD
Pre-heat oven to 180 degrees and line a baking tray with baking paper
Add the sweet potato, potato and onion onto the tray
Drizzle olive oil over the top and season with rosemary, garlic and Himalayan salt. Bake the potato in the oven for 25 minutes or until cooked
Divide the Mixed Rosemary Potato Bowl into two serves
Dish one serving and refrigerate the leftover snack for tomorrow's leftover
NUTRITION
Serving size 313g
Calories 219 cal
Protein 6.4g
Fat, total 2.6g
- saturated 0.4g
Carbohydrate 39.0g
- sugars 10.8g
Sodium 24mg
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