300 g sweet potatoes (orange chopped) |
1 sheet puff pastry (25% reduced fat thawed) |
100 g low-fat ricotta (fresh) |
1 egg (50 grams) |
80 g peas (frozen 1/2 cup) |
3 tablespoons italian parsley (fresh shredded) |
ground black pepper |
200 g cherry tomatoes (halved) |
cooking spray |
2 teaspoons balsamic vinegar |
40 g baby spinach (leaves 4 cups) |
425 g cannellini beans (rinsed and drained) |
1 carrot (peeled into long ribbons) |
1 lebanese cucumber (peeled into long ribbons) |