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Sweet potato Buddha bowl with roasted pepper dressing
Sweet potato Buddha bowl with roasted pepper dressing
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Hearty, earthy flavors in a satisfying bowl.
Ingredients:
  • 600g sweet potato, peeled, cut into cubes
  • 250g small button mushrooms, halved
  • Spray olive oil
  • 120g (3/4 cup) cracked freekeh
  • 35g (1/4 cup) seed mix with pine nuts
  • 100g roasted capsicum, not in oil, drained
  • 20g blanched almonds, lightly toasted
  • Pinch dried chilli flakes
  • 27.30 gm extra virgin olive oil, plus 1 tsp extra
  • 2 tsp white balsamic
  • 1/2 bunch kale, trimmed, centre vein removed, chopped
  • 50g (1 cup) snow pea sprouts, to serve
  • Edible flowers, to serve (optional)
Instructions:
  • Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. Arrange sweet potatoes on one tray and mushrooms on the other. Lightly spray sweet potatoes and mushrooms with olive oil. Roast sweet potatoes for 20-25 minutes until golden and tender, then add mushrooms to the oven for the last 15 minutes of cooking time.
  • While the freekeh is cooking in boiling water for 12-15 minutes or until al dente, drain and mix in half of the seed mix, stirring to combine.
  • Combine capsicum, almonds, chili flakes, oil, and vinegar in a food processor or blender. Blend until creamy.
  • In a large bowl, gently massage extra oil into the kale to soften the leaves. Divide the freekeh, roasted vegetables, and kale between bowls. Drizzle with the dressing, sprinkle with the remaining seed mix, and garnish with sprouts and flowers if desired.

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