Serving size

1 person 2 people 4 people

Ingredients

1 sweet potato (use half)
4 tbsp chickpea flour (use half)

(chickpea flour (100%))
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 tsp ground coriander (use half)
1 chilli (use a quarter)
½ tsp nigella seeds
2 large tomatoes (use half)
1 onion (use half)
1 avocado (use half)
1 unwaxed lime (use half)
160g green beans (use half)
4cm fresh ginger (use half)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	629Kcal
	432kJ	2631kJ
Fat	6.2g	38g
of which saturates	1.1g	6.8g
Carbohydrates	10g	63g
of which sugars	3.3g	20g
Protein	2.0g	12g
Salt	0g	0g
Fibre	2.6g	16g

Ingredients

1 unwaxed lime
1 chilli
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 tsp nigella seeds
160g green beans
1 tsp ground coriander
2 large tomatoes
4cm fresh ginger
1 sweet potato
1 avocado
4 tbsp chickpea flour

(chickpea flour (100%))
1 onion

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	587Kcal
	404kJ	2454kJ
Fat	5.4g	33g
of which saturates	1.0g	6.1g
Carbohydrates	10g	63g
of which sugars	3.3g	20g
Protein	2.0g	12g
Salt	0g	0.01g
Fibre	2.6g	16g

Back

Vegan Prep in 10 1/3 daily fibre 5 of 5 a day Low sat fat

Sweet Potato & Ginger Rostis

Prep time: 0 mins

Total time: 30 mins

Cuisine: European

Food group: Vegan

A twist on classic potato rostis - and just as delicious. Grated sweet potato is our rösti base, while ginger and chilli add a flavour punch. Avocado and vitamin K-source green beans are fresh additions. A creamy yoghurt drizzle and a tomato salsa add zing.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Coarsely grate the sweet potato (peel optional). Finely chop or grate the ginger. Finely dice the chilli (remove the seeds for less heat), onion and tomatoes. Halve the lime. Make the salsa; in a small bowl, mix together the tomatoes, half the onion, juice from half the lime, a pinch of sea salt and black pepper.
Heat a large frying pan with 1 tsp oil on medium heat. Add the coriander, ginger, sweet potato, half the chilli (to taste) and the remaining onion. Cook for 5 mins, until softened.
Transfer the sweet potato mixture to a bowl and mix with the flour and a pinch of black pepper. Leave to cool for 5 mins, then form into 6 round rösti patties, around 1cm thick. Reheat the pan with 1 tbsp oil on medium-high heat. Add the röstis and cook for 3-4 mins, per side, until golden brown.
Bring a saucepan filled with salted hot water to a boil. Add the green beans and boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper.
Roughly mash the avocado with the back of a fork. Season with black pepper and a squeeze of lime juice.
Serve the röstis with avocado, salsa and green beans. Drizzle over the yoghurt and squeeze over the remaining lime juice. Sprinkle with nigella seeds and chilli (to taste).