Chicken, sweet potato and cauliflower purée – Bulk Puree
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Order nowThis purée is full of fibre and protein and all of the ingredients can be cooked in the oven at the same time. It’s quick to put together and it’s a bulk recipe so you can store individual portions in your fridge or freezer.
I have chosen to roast the vegetables for this recipe as it adds additional flavour and brings out the sweetness in the vegetables.
Chicken, sweet potato and cauliflower purée
- 300 grams sweet potato cut into 3cm thick rings -roughly
- Half a head of cauliflower cut into small florettes
- 1 Chicken breast or thigh
- 1.5-2 cups broth- depending on your desired consistency
- Olive oil
Preheat your oven to 190°
Prepare your vegetables and lay them out on the baking tray. Drizzle them with olive oil.
Wrap the chicken breast in foil. And place on the same tray if it fits. Otherwise on a separate one.
Place in the oven and bake for 20-25 minutes. The vegetables should be nice and golden and soft.
Cut open the chicken. It may need a little longer if you have chosen a thicker thigh or breast.
Roughly chop the chicken and place the chicken, sweet potato and cauliflower in the blender. Blend until smooth adding 1/2 a cup of broth at a time until you reach your desired consistency.
Store in individual portions in silicone moulds or containers.
Store in the fridge for up to 3 days and in the freezer for up to 3 months
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Ellena says:
Can you bake the chicken in a covered dish to avoid aluminium from the foil leeching?