Sweet Potato Wedges Buddha Bowl with Curried Coconut Dip
Ingredients
- 1 large sweet potato peeled and sliced into wedges
- 1 handful broccoli chopped small
- 1 handful cherry tomatoes washed, halved
- 1 handful alfalfa sprouts
- 2 spring onions washed, chopped
- 1/4 cup frozen peas soaked in freshly boiled water to thaw
- 1/8 cucumber sliced
- 1 handful fresh spinach leaves washed
- 1/4 lime
Dip
- 1/2 cup thick coconut yoghurt
- 1 tsp mild curry powder
- 1 handful fresh chives chopped
- 1 grind black pepper
Instructions
- Start by bringing a pan of water to the boil. Whilst it is heating, peel the sweet potato ( or leave the skin on if you prefer), then chop into wedges. Place it in the boiling water and leave to simmer for 5 minutes.
- Pre-heat the oven to 180 degrees C. Drain the sweet potatoes and place them on a baking sheet, evenly spread, then spray with low-cal cooking oil or drizzle in a tiny amount of rapeseed or coconut oil. Place in the oven and leave to roast for 20 minutes until golden.
- Whilst the sweet potatoes are roasting, place the chopped broccoli into a steamer basket and steam for a few minutes until tender.
- To make the dip, add the coconut yoghurt to a small bowl and mix in the curry powder until well combined. Sprinkle with the chopped chives and ground black pepper.
- Once the sweet potatoes are cooked and the broccoli has been steamed, arrange all of the ingredients including the chopped tomatoes, spring onions, cucumber, peas, alfalfa sprouts, broccoli and sweet potato wedges into a serving bowl, squeeze the lime juice over the top.
- Serve.
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