Sweet Potato, Chickpea and Feta Rolls

Name a better smell than pulling out a tray of freshly baked veggie rolls from the oven. We'll wait ;)

These Sweet Potato, Chickpea and Feta Rolls from Alyse Co-cliff of @anappleaday_nutrition featured in our Autumn RY Magazine and are perfect for any occasion.

Chock full of veggies, this is one recipe you're going to want to bookmark... 

Sweet Potato, Chickpea and Feta Rolls

Ingredients (makes 36):

600 grams sweet potato, peeled and diced
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
1 clove garlic, crushed
1 tbsp sweet paprika
1 tbsp cumin
2cm cube of ginger, grated
10 sun dried tomatoes
400g can of chickpeas, rinsed and drained
100 grams goat's fetta
600g puff pastry (gluten free or buttered is fine)
1 egg, whisked
Tomato sauce or tomato chutney to serve

Instructions:

1. Preheat the oven to 220C. Line one baking tray with baking paper. Spread diced sweet potato over the base of the baking tray, drizzle with olive oil and place in the oven to bake for 25 minutes or until golden brown.
2. Meanwhile, heat a drizzle of olive oil over medium heat, add the onion and garlic and stir until softened. Add the crushed garlic and stir until fragrant. Remove from the heat and transfer to a food processor.
3. Once sweet potato is cooked, add to the food processor with the onion, garlic, spices, sun-dried tomatoes, ginger and chickpeas. Process until well combined. Once complete, remove blade and stir-through goat's feta.
4. Place one pastry sheet on a clean surface before cutting in half. Shape 1 portion of the sweet potato mixture into a log and place this along the long edge of pastry half. Paste the opposite edge of the pastry half with 1 tsp. of beaten egg mixture. Roll up pastry to enclose the filling. Paste once again with egg mixture before cutting into 6 x small "sausage" roll pieces. Place pieces seam-side down on a lined baking tray. Repeat with remaining sweet potato and pastry halves.
5. Bake in the oven for 20 minutes or until golden brown. Remove from oven and set aside to cool before serving with a tomato sauce or relish.

Alyse Co-cliff of @anappleaday_nutrition travelled the world as an international model where she began to analyse the relationship between what went into her body and how it made her feel, think and perform.

Throughout this journey, Alyse spent many hours researching the fundamentals of health and wellness, whilst also gathering a wealth of knowledge from leading health practitioners from all over the world.

As a degree qualified nutritionist she also studied the biochemistry and pathology of health and disease as well as allowing her to integrate a holistic understanding of both pharmacology and western diagnostic tools.

This foundation, when combined with her years of personal experience, led her to discover an approach to health and wellness that is not only holistic, but also scientific and integrative.

You can check out Alyse's website here: www.anappleaday.net.au.