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Vegan Sweet Potato and Beet Bread


  • 50 g sour tapioca starch

  • 65 g sweet tapioca starch

  • 260 g raw sweet potato

  • 70 g raw grated beetroot

  • Salt to taste

  • 1/4 cup nutritional yeast

  • 4 tablespoons olive oil

  • 1 tablespoon chia seeds


  1. Cook the sweet potato.

  2. Grate the beetroot.

  3. Mash the sweet potato until it becomes a puree.

  4. Place it in a bowl.

  5. Add the grated beetroot and olive oil.

  6. Add the nutritional yeast, chia seeds, and salt.

  7. Mix well.

  8. Add the sweet tapioca starch and mix.

  9. Gradually add the sour tapioca starch to achieve the right consistency; the dough should detach from the sides of the bowl.

  10. Knead with your hands to uniformize.

  11. Grease a baking pan with a drizzle of olive oil.

  12. Preheat the oven to 180°C.

  13. Roll the dough into 15 g balls.

  14. Bake at 180°C for 25 minutes.


YIELD: 22 servings It can be frozen and baked later for 35 minutes at 180°C.


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