Bowl with sweet potatos and Crump
Super-bowl with sweet potatoes and of Crump. Almost as powerful as the competition called Super Bowl. 😅
Preheat oven to 200 degrees celsius.
Wash and peel your sweet potatoes and cut into large chunks. They can be as big or as small
as you like, but bigger will take longer to cook. I usually do about 1 cm cubes.
Add to a bowl and drizzle with sunflower oil and seasonings and add to a baking sheet lined With parchment paper or a silicone baking mat.
Peel and chop the onion into strips and add to the baking sheet.
Roast for about 25-30 minutes or until the edges of the potatoes are golden brown and they Can be easily pierced with a fork.
While the sweet potatoes are roasting, heat a skillet over medium heat.
Add the Crump to a mixing bowl and toss with the seasonings and add warm water.
Once the skillet is hot, add 1 tbsp oil and drained Crump and sauté, stirring frequently for About 10 minutes.
Transfer the Crump to a bowl and set aside. In the same pan (no need to clean it) add the de-stemmed and chopped kale and saute for 2 minutes to allow it to wilt slightly. This will
just make it less tough and easier to chew!
To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion,
sweet potatoes, avocado, and drizzle with the dressing.
Once prepared, these bowls will store in the fridge for about 5 days. You can store
everything together (with the dressing on the side) or store each ingredient separately.
For extra flavor, cook the quinoa in veggie stock.
Feel free to sub out or in any other ingredients. This bowl is also delicious with rice in place
of quinoa, some steamed broccoli or roasted red peppers. Anything goes!
Enjoy!!
Ingredients
Directions
Preheat oven to 200 degrees celsius.
Wash and peel your sweet potatoes and cut into large chunks. They can be as big or as small
as you like, but bigger will take longer to cook. I usually do about 1 cm cubes.
Add to a bowl and drizzle with sunflower oil and seasonings and add to a baking sheet lined With parchment paper or a silicone baking mat.
Peel and chop the onion into strips and add to the baking sheet.
Roast for about 25-30 minutes or until the edges of the potatoes are golden brown and they Can be easily pierced with a fork.
While the sweet potatoes are roasting, heat a skillet over medium heat.
Add the Crump to a mixing bowl and toss with the seasonings and add warm water.
Once the skillet is hot, add 1 tbsp oil and drained Crump and sauté, stirring frequently for About 10 minutes.
Transfer the Crump to a bowl and set aside. In the same pan (no need to clean it) add the de-stemmed and chopped kale and saute for 2 minutes to allow it to wilt slightly. This will
just make it less tough and easier to chew!
To serve, add a bed of quinoa to a bowl and top with the kale, chickpeas, roasted onion,
sweet potatoes, avocado, and drizzle with the dressing.
Once prepared, these bowls will store in the fridge for about 5 days. You can store
everything together (with the dressing on the side) or store each ingredient separately.
For extra flavor, cook the quinoa in veggie stock.
Feel free to sub out or in any other ingredients. This bowl is also delicious with rice in place
of quinoa, some steamed broccoli or roasted red peppers. Anything goes!
Enjoy!!