Bowl with sweet potatos and Crump
Super-bowl with sweet potatoes and of Crump. Almost as powerful as the competition called Super Bowl. 😅
Preheat the oven to 200 degrees.
Wash and peel your sweet potatoes and cut them into large chunks. These can be both large and small as you like, but a larger one will take longer to cook. Usually we make about 1 cm cubes.
Add sweet potato cubes to a bowl, drizzle with sunflower oil and paprika powder and add them to a baking paper or silicone
baking mat. Roast for about 25-30 minutes or until the edges of the potatoes are set golden brown and easily pierced with a fork.
Clean and chop the onion into large pieces and add a little oil. Lift onions on a baking paper. Bake at 180 degrees in the oven for up to 15 minutes.
While the sweet potatoes and onions are roasting, heat a pan over medium heat.
Put Crump to a mixing bowl, add salt and warm water. Stir a little until the salt will dissolve. Let it stand for 5 minutes. When the pan is hot, add a little oil and the drained Crump and toast, stir slowly until it has a nice color and texture.
Put the ready Crump to a bowl and set aside. In the same pan (no need to clean it) add pre-cleaned kale and simmer for 2 minutes so it would wither a little. As a result, cabbage becomes easier to digest and his good vitamins more receptive to the body.
To serve, add a bed of quinoa to the bottom of the bowl. Build lightly on top of that - braised kale, chickpeas, roasted onion and sweet potato, avocado slices, and for the sauce you can use vegan mayonnaise, which you can enrich with fresh herbs.
Cook quinoa in vegetable broth for extra flavor. Feel free to substitute or add in other ingredients. This bowl is delicious also with rice
of quinoa, some steamed broccoli or roasted red peppers. Everything goes!
Enjoy!
Ingredients
Directions
Preheat the oven to 200 degrees.
Wash and peel your sweet potatoes and cut them into large chunks. These can be both large and small as you like, but a larger one will take longer to cook. Usually we make about 1 cm cubes.
Add sweet potato cubes to a bowl, drizzle with sunflower oil and paprika powder and add them to a baking paper or silicone
baking mat. Roast for about 25-30 minutes or until the edges of the potatoes are set golden brown and easily pierced with a fork.
Clean and chop the onion into large pieces and add a little oil. Lift onions on a baking paper. Bake at 180 degrees in the oven for up to 15 minutes.
While the sweet potatoes and onions are roasting, heat a pan over medium heat.
Put Crump to a mixing bowl, add salt and warm water. Stir a little until the salt will dissolve. Let it stand for 5 minutes. When the pan is hot, add a little oil and the drained Crump and toast, stir slowly until it has a nice color and texture.
Put the ready Crump to a bowl and set aside. In the same pan (no need to clean it) add pre-cleaned kale and simmer for 2 minutes so it would wither a little. As a result, cabbage becomes easier to digest and his good vitamins more receptive to the body.
To serve, add a bed of quinoa to the bottom of the bowl. Build lightly on top of that - braised kale, chickpeas, roasted onion and sweet potato, avocado slices, and for the sauce you can use vegan mayonnaise, which you can enrich with fresh herbs.
Cook quinoa in vegetable broth for extra flavor. Feel free to substitute or add in other ingredients. This bowl is delicious also with rice
of quinoa, some steamed broccoli or roasted red peppers. Everything goes!
Enjoy!