Sweet Potato and Black Bean Bowl
Ingredients
- 1/2 sweet potato - cut into cubes
- 1/2 can of black beans - drained and rinsed
- 1/2 avocado - sliced
- A handful of kale - finely chopped
- 120g of cooked quinoa
Quick pickled onion
- 1 red onion - peeled and thinly sliced
- White wine or apple cider vinegar
Cashew hemp dressing
- 100g of cashews - soaked in boiling water for 30 minutes then drained
- 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 olive oil, salt, pepper, and spices like smoked paprika, cumin, and ground coriander, then 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 white wine or apple cider vinegar, then let it sit for 20-30 minutes.
To make the dressing, add all ingredients to a blender and blend until smooth and creamy.
Add the chopped kale to a bowl, pour over some of the dressing, and massage with your hands until the leaves are softer.
To build the bowl, add quinoa at the bottom, then top with massaged kale, baked sweet potato, black beans, sliced avocado, and pickled onion, and drizzle more dressing if desired.
Notes
Serves 1, but the dressing makes more and can be stored in the fridge for a few days.
