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.
Sweet Potato & Ginger Rostis
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.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
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)
Nutritional Information
Calories: 629
Protein: 12g
Carbs: 63g
Fat: 38g
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
Nutritional Information
Calories: 587
Protein: 12g
Carbs: 63g
Fat: 33g
Sweet Potato & Ginger Rostis
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.
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Cooking Instructions
- 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).
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