Filter
Reset
Sort ByRelevance
MARYLYN PISSERI
Sweet potato pizzas
Responsible lunch dish of sweet potato pizza topped with vegetable spread, mozzarella and cress.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Clean the potatoes and cut into 1 cm thick sloping slices. Spread over a baking sheet covered with parchment paper.
-
Brush the potato slices with the vegetable spread and leave a ½ cm of the edges free.
-
Halve the mozzarella balls and spread over the vegetable spread. Bake in the middle of the oven for about 15 minutes until done.
-
Remove from the oven and sprinkle with the cress.
-
15 minLunchsteaks tartar, freshly ground black pepper, butter, lime, yoghurt mayonnaise, Smith apple, avocado, Kaiser rolls, iceberg lettuce with garden herbs,sandwich steak tartar with lime mayonnaise -
30 minLunchQuinoa, walnut, olive oil, White wine vinegar, garlic, honey, chickpea, Red cabbage, avocado, feta,buddha bowl with creamy walnut dressing -
30 minLunchflour, milk, egg, butter, arugula, smoked salmon, sour cream, grated horseradish, fresh dill,pancake with arugula and smoked salmon -
15 minLunchfree range eggs, soy sauce, sesame oil, ice shrimp, ham cubes, bean sprouts, bunch onion,chinese omelette
Nutrition
270Calories
Sodium12% DV280mg
Fat14% DV9g
Protein20% DV10g
Carbs11% DV34g
Fiber24% DV6g
Loved it