High in fibre, antioxidants, vitamins and minerals with anti-inflammatory turmeric & ginger to aid digestion. Leftovers can be added to salads the next day.

(GF / DF / NF)

Ingredients

• 2 tbsp of coconut oil

• 3 large roasting potatoes

• 250 grams pumpkin

• 1 medium sweet potatoes

• 2 red onion

• 3 peeled garlic cloves

• Chilli flakes

• 1 stalk of rosemary

• 1 tsp turmeric powder

Method

Preheat your oven to 180° (160° fan forced). Pop in your baking dish to heat the coconut oil. Chop the potatoes to bite size pieces & parboil. Whilst they’re cooking chop the garlic in half & the rest of the veg into bite size pieces.

Drain & shake the potatoes to rough up the outsides. Add all the veg to the oiled pan, sprinkle on the chilli, rosemary leaves, turmeric, then stir to distribute.

Roast for 35 mins or until caramelised, golden & crispy.