Sweet Potato Buddah Bowl
Vegan | Healthy | Plant Based | Main Meals | Side Dish | Meal Prep | Gluten free | Easy recipes | Low calorie
| CARBS | KCALS | TIME | SERVES | VEG SERVINGS |
|---|---|---|---|---|
| 45g | 348 | 20 mins | 1 | 3 |
MADE WITH RICED SWEET POTATO
5 a day on a plate! This light, low calorie plant based bowl is packed with veg to put a serious spring in your step. A great one for meal prep, it's perfect for lunch or dinner - you can vary the ingredients too based on seasonal veg you have in stock
Ingredients:
- 1 Pouch Riced Sweet Potato
- 1 large carrot
- 5oz of red cabbage
- 7oz of chestnut mushrooms
- 1 garlic clove
- 1 tbsp of tamari or soy sauce
- olive oil for cooking + extra for dressing
- 2 large handfuls of lettuce or other salad leaves of choice
- Hummus for serving
- 7oz of white beans or chickpeas
Method:
- To make the Tamari mushrooms, start by slicing your mushrooms, the heat a little olive oil in a pan over medium-high heat
- Crush in the garlic clove, then add the mushrooms and saute these until golden and slightly crispy around the edges
- Add in the Tamari or soy sauce and fry off for a few more seconds
- To assemble the rest of the bowls, julienne or finely dice both the carrot and red cabbage and layer these in your bowls along with the riced sweet potato, white beans and lettuce
- Top with the mushrooms, a good drizzle of olive oil and a generous helping of hummus. Toss everything together before devouring!
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