- 1 medium Gold Kumara
- 1 medium Red Kumara
- 2-3 medium Beetroot
- 1 small (optional) Chorizo Sausage
- 1/4 cup (optional) Feta
- 2-3 cups Baby Spinach
- Peel and dice the Kumaras and Beetroot
- Roast kumara and beetroot approximately 15-mins
- Let cool for 15-mins
- Dry pan-fry chorizo sausage. Once done, dice them and add to roasted vegetables.
- Toss through baby spinach and sprinkle feta over the top.
This recipe is great on its' own or is great to compliment protein.