If your Sunday was anything like mine, you’ve been a busy bee!
With a long commute to work I have tried to plan ahead this week making lunch and some snacks too. After my run in the rain, which was actually really nice. I was super hungry and decided to try something new.
This ticks the box for comfort food but is rich with goodness from the beetroot, sweet potato and butternut squash. The creamy texture of the filling with crunchy roasted chorizo is just delicious!
- 2 heaped tbsp almond butter
- 1 cup tapioca flour
- 3/4 cup ground almonds
- 2 medium cooked beetroot
- 1/4 cup sesame seeds
- Salt and Pepper
- 1/2 cup coconut milk
- 1 sweet potato
- Butternut squash – an equal amount to the potato
- 1/2 chorizo ring
- 1/4 cup coconut milk
- Salt and Pepper
Firstly, you need to line a rectangle shallow baking dish with parchment and preheat the oven to 180 degrees.
In a blender, add all the ingredients for the base. You might want to chop the beetroot a little to help it break down. Pulse for about 2 minutes and then empty out onto the baking tray and spread. You can use a spatula to smooth a little around the edges to create a case.
Place this in the oven for 15 minutes to par bake.
Whilst this is baking, chop the sweet pot and butternut squash and boil in some slated water for about 10-12 minutes.
Once soft, drain and add the coconut milk. Use a masher to create a smooth mash.
Remove the beetroot base from the oven and use a fork to create some air wholes in the base.
Thinly slice the chorizo and keep to one side.
Spread the mash over the base and lay the sliced chorizo on top.
Place back in the oven for 20 minutes.
Once cooked, sprinkle freshly chopped chives.
Delicious served hot or cold, you can keep this in the fridge for the week ahead.