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 furlough.af 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
- 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
- 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
- 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.
- 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.
- Leave to settle for 5 minutes whilst the flour soaks up all the water from the potato.
- Roll the mixture into medium balls.
- 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.
- Once hot, place the balls into the pan, flattening them as you put them into the pan to form the rostis.
- Cook for 4-5 minutes, turning them over halfway until the rostis are golden brown and crispy.
- Remove from pan and place on kitchen roll to remove any excess grease from the coconut oil.
- 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!