Delicious brunch food is always a winner, especially on a sunny Saturday morning. Our #FoodforyourSkin recipe series continues, and this week we have one mighty meal for you: an Ayurvedic Spiced Rosti With Avocado Cream. Huge thanks to Ella from for whipping this Sweet Potato recipe up whilst taking inspiration from the hydrating and anti-inflammatory Turmeric range.

With cleansing ingredients of Ginger and Turmeric, this Spiced Rosti With Avocado Cream recipe will kick-start your taste buds and your digestive system whilst the creamy avocado cream will provide you with all the heart-healthy monounsaturated fatty acids. Give it a go and don’t forget to tag us on social media (@ayuminaturals)

Sweet Potato Brunch Rosti With Spicy Guacamole

Serves 3-4



  • ½ fresh lime
  • 1 large avocado
  • ½ red onion
  • Handful cherry tomatoes
  • Bunch of fresh coriander
  • Tsp chili flakes
  • Glug of olive oil

Sweet potato rosti

  • 1 large sweet potato, grated
  • 1 glove garlic
  • ½ small red onion
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp plain flour
  • Tbsp Coconut oil for frying


  • 1 bunch spring onions
  • Lime wedges
  • Bunch coriander

Method for Spiced Rosti

For the guac

  1. In a bowl, mix 1 large finely chopped avocado, ½ small red onion, handful of finely chopped coriander, handful cherry tomatoes finely chopped, ½ juice of 1 fresh lime, tsp chilli flakes, glug of olive oil and mix until it is all incorporated but still chunky. Taste and add salt and pepper as needed.

For the rosti

  1. In a large bowl add ½ a finely chopped red onion, 1 large glove of garlic finely chopped, 1 tsp cumin, 1 tsp ground coriander and salt and pepper. Mix until fully combined.
  2. Grate the large sweet potato and pop it in a tea towel and strain out the excess moisture before adding that to the mixture too, along with 2 tbsp plain flour.
  3. Leave to settle for 5 minutes whilst the flour soaks up all the water from the potato.
  4. Roll the mixture into medium balls.
  5. In a large frying pan, add a spoonful of coconut oil, and make sure the entire surface of the pan is covered with a small amount of the oil.
  6. Once hot, place the balls into the pan, flattening them as you put them into the pan to form the rostis.
  7. Cook for 4-5 minutes, turning them over halfway until the rostis are golden brown and crispy.
  8. Remove from pan and place on kitchen roll to remove any excess grease from the coconut oil.


  1. Stack a few rostis on top of one another, adding a big scoop of the guac onto the top of the stack. Garnish with chopped coriander, spring onions, some extra chilli flakes and a wedge of lime.

Optional: Add a poached egg/slice of griddled halloumi for anyone eating who isn’t vegan!