29/10/2026
This week the star of the show is our organic sweet potato! Perfect for roasting, bakes, salads, soups, stews, steaming, mashing or so yummy stuffed with your favourite toppings!
Try this recipe adapted from The Mindful Hapa - a scrumptious Sweet Potato Breakfast Hash with roast veggies, crumbled tempeh, diced sweet potato, and crisp sunflower seeds. Roast it all on a tray then drizzle with a homemade coriander mint chimichurri sauce!
Come and see us for all your ingredients ☺️
Time: 45min | Serves: 6
Ingredients:
5 cups sweet potatoes peeled & cubed (2-3 large sweet potatoes)
2 cups radishes quartered
225g tempeh crumbled
3 cups kale, chopped
3 Tbsp olive oil divided
½ tsp salt divided
½ tsp freshly ground black pepper divided
2 avocados peeled & sliced
¼ cup sunflower seeds
Optional: fresh coriander and sliced radish for garnish
CHIMICHURRI:
2 garlic cloves peeled
1 tsp salt
⅓ cup olive oil
1 ½ cups fresh coriander leaves packed
½ cup fresh mint leaves packed
1 tsp crushed chilli flakes
1. To make the chimichurri, blend garlic, salt and olive oil in a food processor until creamy. Add coriander, mint and chilli and pulse 2-3 times until herbs are rough-chopped – make sure not to over pulse!
2. Preheat the oven to 200C and line a baking tray with baking paper.
3. In a large bowl, mix together peeled & cubed sweet potato, radish, 2 tbsp of olive oil, and ¼ tsp salt and ¼ tsp black pepper.
4. Spread in an even layer on a large baking tray. Move to the oven and bake for 20 min.
5. To the same mixing bowl, add your crumbled tempeh, kale, and sunflower seeds, and coat with 1 tbsp of olive oil, ¼ tsp salt, and ¼ tsp black pepper. Stir until evenly combined.
6. After 20 min, remove the baking tray from the oven and add tempeh mix. Stir and spread in an even layer. Bake for 15 min.
7. To serve, top with avocado slices, and optional coriander leaves and freshly sliced radish. Drizzle with chimichurri and serve immediately.
📸 The Mindful Hapa
