sweet potato coconut risotto
Tilda Kitchen Recipe created by Tilda Kitchen

Sweet Potato, Spinach and Coconut Risotto

70 mins
  • Serves 2
  • Adventurous
  • Special Occasion
  • Prep: 25 mins
  • Cook: 45 mins
  • Vegetarian


  • 1 pouch of Tilda Steamed Garden Vegetable and Quinoa
  • 350g sweet potato, peeled and cut into small chunks
  • Drizzle of olive oil
  • 1 tbsp coconut butter
  • 1 clove of garlic, finely chopped
  • 2 shallots, finely chopped
  • 80g baby spinach leaves
  • 1 tbsp of coconut flakes
  • 2 tbsp of Greek yogurt


  1. Preheat the oven to 200C/gas 5
  2. Place the sweet potato chunks on a baking sheet and drizzle with the olive oil and season well with a pinch of salt and plenty of black pepper. Toss them around to fully coat and roast in the oven for about 20-35 minutes or until soft
  3. Melt the coconut butter in a large pan, add the garlic and shallots and sauté over a medium heat until soft, about 3 minutes
  4. Add a pouch of TSB Garden Vegetable and Quinoa to the pan and cook for 4 minutes
  5. Remove the sweet potato chunks from the oven and add to the rice, add the spinach leaves and stir through to wilt for a couple of minutes
  6. Mix the coconut flakers into the yogurt and swirl through the risotto to serve

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