Mushroom & onion alfredo bake with sweet potato wedges, fresh avo & spinach sesame & roasted seed salad


Baked Alfredo:

1 tub cottage cheese

1 small can of coconut cream

150g white mushrooms

1 large white onion

2 garlic cloves

sesame oil

1/2 Avocado

2 sweet potatoes

baby spinach leaves

roasted sunflower seeds

seasoning of choice


Caramelise the chopped onion & garlic with 1 Tbs sesame oil

Add in and brown the chopped mushrooms

In a separate bowl whisk together the cottage cheese and coconut cream and fold into the pan carefully, bring the heat down to low. Let it rest off the heat for 10 mins or pop it under the grill to set a little.

Season as needed

Sweet Potato Wedges:

Pre heat the oven to 200 degrees celcius

Cut the sweet potatoes into wedges, coat lightly with sesame oil

Season with spices of your choice

Place on a baking tray & bake for 30 mins or until golden brown


Toss the baby spinach leaves in 1 Tbs sesame oil, add in the roasted seeds and season with salt & pepper.

Serve with a chopped 1/2 Avocado on the side or mixed into salad

Anna's Tips

You can serve the Alfredo sauce bake with a steamed spaghetti squash