A quick & easy to make superfood spectacle.
(Makes 2 as a main)Ingredients:
Bowl:
1 medium sweet potato diced into 1-2cm cubes
2 handfuls of chopped and washed kale
Olive oil for cooking
Salt and pepper
1 cup cooked brown rice
¼ an avocado sliced
¼ cup edamame beans
Tamari Nuts:
½ packet of Liberation Foods Natural Mixed Nuts roughly chopped
1 teaspoon of oil
1 teaspoon of tamari
1 teaspoon of maple syrup
Tahini Dressing:
2 tablespoons tahini
2 tablespoons water
1 tablespoon tamari
Juice of ½ a lime
1 teaspoon maple syrup
½ clove of garlic minced
Method:
Preheat the oven to 200° (180 fan) and line an oven tray with parchment paper. Toss the sweet potato in olive oil, salt and pepper and spread in a single layer onto the oven tray. Cook in the oven for 20-25 minutes until golden brown.
While the sweet potato is cooking, prepare the vegetables, tamari nuts and tahini dressing.
In a large mixing bowl, mix the kale, a drizzle of olive oil and a pinch of salt. Massage the oil and salt into the kale until completely coated
and it has become soft and wilted. Set aside.
To make the nuts, heat a small dry frying pan over a low/medium heat. Roughly chop the nuts, add them to the pan and toast for about 5 minutes. Whisk the oil, tamari and maple, then add to the pan. Constantly stir the nuts until the tamari mixture has evaporated. Remove from the heat straight away and allow to cool.
For the tahini dressing, whisk together all ingredients until smooth and creamy. The dressing should be a pourable consistency. Add more water if necessary.
To assemble, add the brown rice, avocado, edamame beans and earlier prepared kale and sweet potato. Top with tamari roasted nuts and a
drizzle of tahini dressing.
Recipe development and photography by Nadia June
