| | Roasted sprout, sweet potato, pancetta and spinach bowl
Roasted sprout, sweet potato, pancetta and spinach bowl
09 January 2020
Roasted sprout, sweet potato, pancetta and spinach bowl 4.3-5 9
  • Calories: 1385 kj
  • Fat: 13g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place sweet potato on a prepared tray. Combine the brussels sprouts, maple syrup and balsamic vinegar in a bowl and toss to coat. Place sprouts on remaining tray. Spray both vegies lightly with oil. Roast sweet potato for 25 minutes and sprouts for 15-20 minutes, adding pancetta to tray with sprouts for the last 6-8 minutes of cooking time, until the pancetta is golden and crisp, and vegies are tender. Remove from oven. Break the pancetta into pieces.
  2. Meanwhile, cook beans in a steamer over a saucepan of simmering water for 3 minutes or until just tender. Drain.
  3. Spray a large frying pan with oil. Place over medium-high heat. Cook the garlic, stirring, for 30 seconds. Add spinach and cook, stirring, for 3 minutes or until wilted.
  4. Divide sweet potato, sprouts, pancetta, spinach and beans among bowls. Top each with a poached egg and almonds.
Time for preparing:
25 min.


  • 600g sweet potato, peeled, halved, cut into 5mm-thick slices
  • 350g brussels sprouts, trimmed, halved
  • 2 teaspoon maple syrup
  • 1 teaspoon balsamic vinegar
  • 4 slices pancetta
  • 200g green beans, trimmed
  • 2 garlic cloves, thinly sliced
  • 200g baby spinach
  • 4 poached eggs, to serve
  • 2 tablespoons natural sliced almonds, lightly toasted, to serve