- 300 gram sweet potato
- 200 gram Beetroot
- 1 clove garlic
- coconut oil
- 3 tbsp tahini
- 1 lemon
- 1 tbsp apple cider vinegar
- 1 sprig basil, leaves only
- basil, extra for garnish
1h 45minPreparation 1h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat oven to 180* and line a baking dish with baking paper.
Cut Sweet Potato and Beetroot roughly. Place on baking tray. Add garlic and toss in coconut oil. Cover with foil and roast for 45 mins.
Once vegetables are soft, allow to cool slightly.
Add all remaining ingredients and mix 6sec/Sp5
Scrape down sides and repeat 6sec/Sp5
Spoon into serving dish and garnish with fresh Basil
You could steam Sweet potatoes and beetroot in varoma 16min/Varoma/Sp4, I just prefer the flavour of roasted.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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