This delicious and nutritious gluten-free, egg-free snack combines roasted sweet potatoes with celeriac coleslaw, pomegranate seeds, walnut halves, plain yogurt and red onions.
Special diets: Vegetarian | gluten-free | eggs-free |
️Allergens: not vegan | soy | lactose | nuts |
⏱ 64 mins – easy
🍽 2 servings – 2680 kcal per serving
- 2 sweet potatoes
- 3 oz pomegranate seeds
- 8 walnut halves
- 1 handful coriander
- 4 oz plain yogurt
- 1 red onion
- 6 oz celeriac
- 2 celery sticks
- 1 tbsp lemon
- 1 tbsp canola oil
- 2 tsp balsamic vinegar
- 1 tsp mustard powder
- 2 tbsp parsley
- 1 boiler
- 1 knife
- 1 squeezer
- 1 roasting tin
- 1 kitchen paper
- 1 peeler
- 2 bowls
- 1 spoon
- 1 plate
- 1 oven
Boil 4 cups of water in a boiler for 2 minutes.
Chop coriander. Then, peel and slice a red onion.
Peel celeriac with a peeler.
Chop celeriac, celery sticks, and parsley.
Squeeze a lemon with a squeezer.
Place sweet potatoes in a roasting tin.
Preheat the oven to 390°F for 12-15 minutes.
Put the roasting tin in the oven and bake for 40 minutes to get roasted sweet potatoes.
Turn off the heat and remove roasting tin from the oven.
Put onions in a bowl. Pour boiling water over them, and set the bowl aside for 5 minutes to get boiled onions.
Rinse onions with cold water.
Dry the onions with kitchen paper. Combine onions, celeriac, celery, yogurt, lemons, parsley, oil, and vinegar in a bowl with a spoon to get a yogurt mixture.
Cut roasted sweet potatoes in half.
Put halved sweet potatoes on a plate. Top with the yogurt mixture, walnuts, pomegranate seeds, and coriander.
It’s ready to be served !