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Roasted sweet potato and beetroot

If you are like me, always trying to squeeze in some vegetables into my weeknight dinners, this recipe is for you. Many people are under the illusion that adding vegetables into their diet will take a lot of effort and time. Stay tuned to see how quick and easy this recipe is, the oven does most of the work! You can pair the roasted vegetables with any type of protein or wait for it to cool down and use it in a salad.

For this recipe, you can use any root vegetables, today I chose two of my favourites, sweet potato and beetroot. Sweet potato and beetroot both have many health benefits which includes their ability to improve gut health and act as a powerful antioxidant.


  • 4-5 medium sized sweet potatoes

  • 3-4 medium sized beetroots

  • 3 garlic cloves (diced)

  • 1 tablespoon coconut oil (you can use any type of oil)

  • Salt and pepper.


  1. Preheat the oven to 180°C.

  2. Wash your vegetables with a mixture of bicarbonate soda, vinegar and water. (If the vegetables are washed thoroughly there is no need to peel them, this takes time and reduces the health benefits.)

  3. Dry your vegetables completely before cutting them into the shape of fries or any desired shape.

  4. Melt the coconut oil into liquid form and add the diced garlic cloves.

  5. Add the vegetables into an ovenproof dish and drizzle with the oil and garlic mixture.

  6. Season with salt and pepper and let it roast for 45 minutes to 1 hour.

Servings: 5-6

Nutritional information per serving:

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