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Sweet Potato Goodness Bowl

by Ben, So Vegan March 19, 2019December 28, 2021
March 19, 2019December 28, 2021
Vegan Sweet Potato Goodness Bowl

Here’s it is! Our brand new sweet potato goodness bowl.

Otherwise known as our big bowl of plant-based goodness.

This thing is bursting with colour, flavour and wonderfully nutritious plants.

We’ve also given this goodness bowl a subtle Middle-Eastern twist, using our take on the classic tabbouleh as the base.

It doesn’t get much yummier then this!

And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.

Enjoy,

Roxy & Ben

Vegan Sweet Potato Buddha Bowl

Sweet Potato Goodness Bowl

Serves: 2 people Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 400g (14.1oz) sweet potato
  • 1 x 400g (14.1oz) tin of chickpeas
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp garlic powder
  • salt + pepper
  • olive oil
  • 40g (1.4oz) fresh parsley
  • 20g (0.7oz) fresh mint
  • 50g (1.7oz) bulgur wheat
  • 1/2 red onion
  • 1 lemon, juice only
  • optional servings: chopped tomato, chopped cucumber, sliced radish, grated carrot

For the tahini dressing:

  • 3 tbsp tahini
  • 1/2 lemon, juice only
  • 1 tsp maple syrup

Method

  1. Preheat the oven to 200°C fan / 425°F and line a large baking tray with baking paper.
  2. Slice the sweet potato into 1cm-thick rings, then drain and rinse the chickpeas. Add both to a large mixing bowl along with the ground cumin, paprika, garlic powder, a drizzle of olive oil, and a pinch of salt and pepper. Mix everything together using your hands, then place the sweet potato rings on the baking tray, followed by the chickpeas. Roast in the oven for 20 minutes.
  3. Meanwhile, add the bulgar wheat to a saucepan with 200ml (6.7 fl.oz) of boiling water and a pinch of salt. Bring it to the boil, then cover the saucepan and leave it to simmer for 12-15 minutes until the bulgur is cooked.
  4. Pick the mint leaves off their tough stems, roughly chop the leaves and transfer them to a large mixing bowl. Chop the parsley (finely chop the stems), peel and dice the red onion, then add both to the mixing bowl, along with the lemon juice, 1 tbsp of olive oil, a pinch of salt and pepper, then finally the cooked bulgur. Give everything a good stir, then leave the bowl to one side.
  5. Next, prepare the dressing by combining the tahini, lemon juice and maple syrup in a small bowl along with 3 tbsp of cold water until smooth and fairly runny. Note: if the tahini dressing is too thick and a splash of water but if too runny, add a little more tahini.
  6. Build each bowl by first adding half of the salad, followed by the tomato, cucumber, radish, carrot, roasted chickpeas and sweet potato.
  7. Drizzle with the tahini dressing to serve. Delicious!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
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About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

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