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Sweet Potato and Chili-lime Bowl

30 Minutes
2 Servings
20 Ingredients

Description

Buddha bowls are all the rage, and when you try this Sweet Potato and Chili-lime Bowl recipe, you’ll understand why. Packed with colourful ingredients and a tantalising mix of flavours, it’s a feast for the eyes and the taste buds.

Tender roasted sweet potatoes, Simple Truth White Quinoa, creamy avocado, and crunchy edamame beans come together in a medley that’ll make your soul sing, for sure! Drizzled with a nutty tahini dressing, every bite bursts with savoury, tangy, and slightly sweet notes.

Whether you’re looking for a wholesome lunch or a satisfying dinner, this Sweet Potato and Chili-lime bowl will tick all the right boxes. Why not make it today? Find all the ingredients you need at a Checkers near you, or shop on Sixty60 and have it delivered to your door. As easy as this delightful recipe!

Directions

1. Toss the sweet potatoes with olive oil, garlic, salt and pepper.

2. Roast in a preheated oven/air fryer until golden. Ensure it’s cooked through.

3. For the air fryer, air fry in basket for 10 minutes at 200ºC, spreading the sweet potatoes out as much as possible.

4. For the oven, spread the sweet potatoes on a roasting tray in a single layer. Roast 25-30 minutes in a preheated oven at 200ºC.

5. For the sauce, whisk together all the ingredients. Adjust seasoning to taste.

6. Assemble cooked quinoa and vegetables in 2 bowls, sprinkle over some nuts and edible flowers and drizzle with tahini dressing.

Ingredients

  • 1 cup Simple Truth Quinoa; cooked to package instructions 
  • 1 large O-So-Orange Sweet Potato; peeled and cut into 1cm thick slices 
  • 1 large exotic purple sweet potato; peeled and cut into 1m thick slices 
  • 2 tbsp. Forage and Feast Olive Oil 
  • Salt and pepper; to taste
  • 1 avocado
  • 1 packet (200g) shelled edamame beans
  • 1 cup baby spinach 
  • 2 tbsp. Padkos Mixed Nuts 
  • A few edible flowers for garnish 

 

For the dressing:

  • 2 tbsp. tahini
  • 2 tbsp. olive oil
  • 1 tsp. mustard 
  • 1 tbsp. honey or sugar
  • 1 tbsp. lemon juice
  • 2-3 tbsp. water
  • Salt and pepper; to taste
  • ¼ tsp. each of garlic, ginger, chili, fresh turmeric mix