“My lunch yesterday.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice sweet potato thinly. Place slices on a plate and cover. Place in microwave on High for 5 minutes or until soft.
  2. Combine ricotta cheese and dill.
  3. Spread a thin layer of ricotta mix on bread. Thin because otherwise the bread will get soggy. Top with sweet potato, beetroot, green onions and spinach leaves.
  4. Roll up firmly. I liked presenting them wrapped in a baking sheet held together with balling twine.

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