Serves 2 people
1/2 large sweet potato
1 tsp coconut oil
Sea salt and pepper
80g red cabbage
1 handful of kale per person
1/2 can of chickpeas - drained and rinsed
1 tsp coconut oil
1 tsp milk curry powder
1 1/2 tsp smooth peanut butter
1 tbsp soy/tamari sauce
1 tbsp fresh lemon juice
1 small clove of garlic - crushed
1 tbsp honey/brown rice syrup
Fresh coriander and pomegranate seeds to garnish
- Start by making your sweet potatoes and preheat the oven to 190c. Pop the tsp of coconut oil into the baking tray and place this in the oven to melt the oil.
- Chop the potato into small bite sized chunks.
- Carefully take the tray out from the oven and place the potatoes into the oil. Season generously with salt and pepper and toss everything around to evenly coat all of the potatoes. Bake these for around 35 minute, until crisp on the outside and soft and gooey in the middle.
- To make the other components of the bowl, start by finely dicing the red cabbage into thin shreads and divide this up between the two bowls. Cut the coriander into rounds and then quarters and add these to the bowls also.
- Take a generous handful of curly kale per person and tear this up slightly.
- For the curried chickpeas, heat the coconut oil in a frying pan and add in the chickpeas and curry powder. Saute this until they're slightly crisp and starting to pop, then transfer them into your serving bowls with the other veggies.
- To make your satay dressing, mix together the peanut butter, tamari, soy sauce, lemon, garlic and sweetener of choice, then gradually add in almond milk until you're left with a smooth, pourable consistency.
- Finally, add the sweet potato chunks into the bowls and drizzle with a generous helping of the satay sauce. Garnish with some fresh coriander and pomegranate seeds.