Sweet Potato and Black Bean Bowl
Ingredients
- 1/2 sweet potato
- 1/2 can of black beans
- 1/2 avocado
- A handful of kale
- 120g of cooked quinoa
For the quick pickled onion
- 1 red onion
- White wine or apple cider vinegar
For the cashew hemp dressing
- 100g of cashews
- 20g of hemp hearts
- 2 cloves of garlic
- Juice of 1 lemon
- 1 tbsp of nutritional yeast
- 1/2 tsp of dijon mustard
- 1/2 tsp of turmeric powder
- 150ml of plain plant milk
- Generous pinch of salt and pepper
Preparation
Add the sweet potato to a large baking tray, drizzle with some olive oil, salt and pepper and whatever spices you like, and bake in the oven at 200 degrees Celsius for 20-25 minutes, until soft.
To make the pickled onion, add the sliced onion to a large bowl and fully submerge it with vinegar, then let it sit for 20-30 minutes.
To make the dressing, add everything to a blender and blend until smooth and creamy.
Add the chopped kale to a bowl, pour over some of the dressing, and using your hands, massage the kale with the creamy dressing until the leaves are softer.
To build your bowl, add the quinoa at the bottom, then top it with the massaged kale, the baked sweet potato, black beans, sliced avocado, and a few pickled onions, drizzle more of the dressing if you like, and enjoy.
