This dish is GLUTEN-FREE, so if you struggle with bread, wheat or gluten, this makes a great alternative so that no one misses out. Making meals that are naturally gluten or wheat-free means that there is no need for wheat ‘substitutes’ and the quality is usually better than using free-from alternatives.
Sweet potato is a healthy, low glycaemic carb that is slow release and contains good amounts of fibre and phytonutrients as well as plenty of beta-carotene which gives it its characteristic orange colour.
Butternut squash and carrots are lower in carbs than sweet potato and balance out the proteins and carbs whilst adding in some extra vegetables. In fact, it adds in quite a lot of extra veggies, which should help get you well on your way to eating 8+ vegetables and fruits in a day!
Ingredients, serves 4
1 butternut squash, peeled, cored and diced (approx 600g)
2 sweet potatoes, peeled and diced (around 160g each)
2 large carrots, peeled and diced (around 200-300g)
200g cherry tomatoes, whole
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled
good quality salt and pepper
1 tablespoon green pesto
I tablespoon extra virgin olive oil
Extra greens such as watercress or cooked broccoli
- Turn the oven to 200°C fan
- Peel and dice all the vegetables and place them in a large ceramic dish. Add the garlic whole so that it will cook down gently and can be mixed into the other vegetables after cooking. Add the olive oil and stir or massage through the vegetables.
- Bake in the oven for around 40 minutes until cooked through, but not browned.
- In a separate pan, fry the eggs. I like to cook mine in one tablespoon of olive oil and one tablespoon of green pesto!
- Spoon 1/4 of the butternut mixture onto each plate and top with 2 eggs. Add some green vegetables to the side of the dish for some extra folate and magnesium.