Cooked - Creamy Sweet Potato Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Sweet Potato Bowl

2.0

Roast Sweet Potatoes

2 large sweet potatoes, cut into wedges

Extra virgin olive oil

Salt

Preheat oven to 200°C.
Toss sweet potato wedges with olive oil and salt.
Roast 20-25 minutes until golden and tender.

Prepare Lentil Salad

250g cooked puy lentils

4 tbsp lemon juice

2 garlic cloves, minced

1 tbsp extra virgin olive oil

½ tsp sea salt, plus extra to taste

½ tsp Dijon mustard

Medium English cucumber

150g cherry tomatoes, quartered

100g kale, destemmed and very finely chopped

3 tbsp pumpkin seeds

Whisk lemon juice, garlic, olive oil, salt, and Dijon mustard for dressing.
Add lentils, cucumber, tomatoes, kale, and pumpkin seeds. Toss to coat.

Make Tofu Sauce

250g extra-firm tofu, broken into large pieces

1 tbsp good-quality runny tahini

Juice of 1 lemon

½ tsp sea salt

2 garlic cloves

50ml water

Blend tofu, tahini, lemon juice, salt, garlic, and water until smooth. Add more water if needed.

Assemble Bowls

Fresh parsley

Black pepper

Dollop tofu sauce on plate bottom, swirl.
Arrange sweet potato wedges and lentil salad on top.
Finish with parsley, black pepper, and olive oil.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 8 weeks ago

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