Veggie Sweet Potato Bowl
Something tells me I’m not the only one who prefers to eat their meals out of a big and beautiful bowl. If you’re like me, this recipe is what you need this week.
This recipe is so complete and it offers 5 out of the 7 colours of the rainbow, so you will literally eat according to the famous recommendation of eating the rainbow.
What I love most about this recipe is how versatile it is. You can easily swap what ingredients you don’t have with something similar. Or even exclude an ingredient altogether.
Veggie Sweet Potato Bowl
yields aprox. 2 mains or 4 side dishes
Instructions:
Preheat the oven to 200C. Line a baking tray with parchment paper. Add the cubed sweet potatoes and 1 Tbs of olive oil while sprinkling salt & pepper on top. Roast them for 20-25min (check them to make sure they don’t become too browned).
Place a large pan over medium-high heat and heat 1 Tbs of olive oil. Add the onion and garlic. Sauté for 6-8min, stirring frequently.
Add the smoked paprika, cumin and cayenne pepper (if using) and sauté for 1-2 more mins.
Follow with the black beans and red pepper. Add 1-2 Tbs of water if the mixture is too thick, reduce to medium-low heat and let it simmer.
In a separate pot, steam for 3-4min the broccoli florets and kale in a couple of tablespoons of water or by using a steamer if you have one (which I totally recommend!).
Meanwhile, add the dressing ingredients to a blender and blitz until smooth.
To serve in a bowl, add the steamed kale & broccoli as a base, top with the bean mixture, roasted sweet potatoes and dressing.
Ingredients:
2-3 sweet potatoes, cubed
1 head of broccoli, cut in small florets
80-100g of kale (or any green leaves), roughly chopped
1 red pepper, sliced
1 red onion, sliced
2 garlic cloves, crushed
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper (optional)
2 tablespoons olive oil
2 tablespoons of chopped fresh parsley
400g black beans
salt & pepper to taste
dressing: 1 tablespoon (Tbs) almond butter, 1 Tbs tamari (or soy sauce), 1 Tbs olive oil, juice of 1 lime, 1 garlic clove, 2cm ginger root, 1/4 teaspoon cayenne pepper (optional).
