Sweet Potato Rosti Stack.


Serves 2


-1 large tomato, sliced

-1/2 medium eggplant, sliced thinly

-2 small yellow squash, sliced thinly

-1 large sweet potato, (unpeeled if organic), grated finely, or pulsed in a food processor/blender

-Pinch of Himalayan sea salt

-Pinch ground cumin

-2 tsp coconut oil + 2 tsp melted coconut oil

-1 tbsp chia seeds, soaked in 2 tbsp water (or 2 egg replacers) OR 2 tbsp coconut flour

-2 cups baby spinach leaves


-Squeeze grated sweet potato to remove excess moisture and allow to drain in a colander

-Grill the eggplant, squash and tomato over a medium heat, and keep warm

-Mix the sweet potato, cumin, salt, chia seeds (or coconut flour) and coconut oil together in a large bowl

-Take a fist sized amount and give the mix one last squeeze then:

-Using cooking rings (or roll them into balls then flatten), cook the Rosti on one side for 8-12 minutes over a medium heat; how quickly it cooks depends on it’s thickness


-Fill a medium sized skillet pan with the entire mix, and cook for 15-20 minutes then flip it all at once (use a plate and a friend to help you flip it!)

-Wilt the spinach over medium heat and squeeze with 1/2 lemon and freshly cracked pepper

-Serve the vegies and rosti stacked high


*The rosti may crumble; with no eggs it won’t stick together like a normal rosti, however the coconut flour does hold it together well

**Be gentle when flipping


Recipe exclusive for CrossFit Ringwood Thanks to www.vegiehead.com
All recipes and photos property of CrossFit Ringwood & Vegie Head, Copyright © 2012 .