Sweet potato rosti with roast tomatoes
Looking for an easy vegan meal? This crispy sweet potato rosti is simple to make in the oven and delicious topped with avocado and roasted cherry tomatoes.
- 2 medium (about 350g each) gold sweet potatoes, peeled
- 1 brown onion, peeled
- 2 x 250g pkts Coles Australian Vine Ripened Cherry Tomatoes
- 1 just-ripe Hass or Shepard avocado, stoned, peeled, thinly sliced
- 60g pkt Coles Australian Baby Rocket
Preheat oven to 200°C. Line a large baking tray with baking paper.
Use a box grater to coarsely grate the sweet potatoes and onion. Place in a colander. Use your hands to squeeze as much liquid as possible from the sweet potato mixture. Transfer to a large bowl. Season well.
Spread the sweet potato mixture evenly over the lined tray (don’t flatten the mixture). Spray with olive oil spray. Bake for 30 mins or until the sweet potato mixture is light golden.
Meanwhile, place the tomatoes on a baking tray. Spray with olive oil spray and season. Add to the oven with the rosti and roast for 15 mins or until the tomatoes begin to collapse.
Arrange the tomatoes, avocado and rocket over the rosti. Season.