i yam sure you will dig these indian vibes ...

I loved the tandoori sweet potato burgers I made so much, I was daydreaming of a way to re-incarnate them. Apparently I had some good karma coming my way because inspiration for this bowl came to me while I was driving home from work, it was divine...they were divine.

Tandoori Sweet Potato & Chickpea Bowls

(makes enough for 2 bowls)

1 medium sweet potato (about 200g)

1 tin of cooked chickpeas drained & rinsed

2 tbsp Tandoori Paste

6 tbsp Coconut yoghurt

1.5 tbsp Maple Syrup

2 tbsp Lemon Juice

Cut the sweet potato into 1cm rounds (or what ever your favourite shape is) I don't worry about peeling them & all the nutritional good stuff is right under the skin. Mix the tandoori paste, coconut yoghurt, maple & lemon juice in a bowl and toss the sweet potato in it. Place the potato in a single layer on a lined baking tray and then toss the chickpeas in the remaining tandoori yoghurt. Pop the chickpeas on the tray next to the sweet potato. Bake them at 200*c for about 25 minutes or until soft and dark golden in colour.

Minted Peas

1/4 red onion diced finely

1 cup green peas (fresh or frozen depending on availability)

1 tbsp fresh mint chopped

Sea salt & Pepper

Finely dice the onion & saute gently in olive oil until transclucent. Add peas and let them gently melt if frozen or change colour to bright green if they are fresh. Season with salt and pepper to your taste and drop in the mint at the last moment to let it wilt but not turn black.

Cucumber salad

1 lebanese cucumber peeled into ribbons or spiralised

1/4 red onion diced finely

1/4 cup picked coriander (as much or little as you like, really)

6 picked mint leaves (again, as much or little as your tastebuds hanker for)

3 tbsp tamarind and date dressing*

Squeeze of fresh lime juice

Slice the cucumber into ribbons with a peeler (you can cut them however you prefer, really. Spiralise, rounds, ribbon, cubes, whatever floats your boat!)Finely dice the onion, add to cucumber. Pick the coriander and toss, chop the mint and toss. Add the lime juice and tamarind date dressing when you are ready to serve. *You will find the recipe for the tamarind and date dressing in the tandoori sweet potato burger blog. Follow the tags to sauces & dressings.

Mango chutney yoghurt 2 tbsp mango chutney (I use store bought)

4 tbsp coconut yoghurt

1 pinch of salt

Mix all together and serve.

That's it, all the 'hard' work is done! I put a mix of kale and spinach in the bottom of the bowl, then cut a few cherry tomatoes in half and a quarter of an avocado sliced a half a lime for squeezing. Seriously tasty, enjoy!

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