Roasted Sweet Potato Bowl with Fresh Peppers and Basil Sauce
Ingredients
Bowl
- 1 medium sized sweet potato, ca 300 g
- 2 medium sized potatoes, ca 300 g
- 1 medium sized red onion, ca 150 g
- 1 large carrot, ca 120 g
- 1/2 can chickpeas, rinsed
- Olive oil, sea salt & black pepper
- 1 red pepper
- 1 yellow pepper
Sauce
- 20 g fresh basil (2 large handfuls)
- 2 garlic cloves
- Juice and zest of 1 lemon
- 4 tbsp hemp hearts
- 4 tbsp water
- 1.5 tbsp nutritional yeast
- 0.5 tsp sea salt
Topping
- 10 fresh basil leaves
Preparation
Preheat oven to 200°C or 400°F. Wash the potato, carrot and sweet potato and peel if you want. Cut into bite sized pieces. Peel the onion and cut into bite sized pieces. Put veggies and chickpeas on an oven tray with parchment paper, drizzle olive oil over and season with salt and pepper. Bake 35 minutes or until veggies are tender and slightly golden brown, stirring every 5-10 minutes. While baking, do the following steps.
Finely dice the red and yellow peppers.
Make the sauce by blending all ingredients until smooth.
Put the roasted veggies in a bowl and top with the peppers, sauce and fresh basil leaves.
