I have a serious obsession with sweet potatoes, but after my oven broke, I had a bit of a break as I didn’t quite know what to do with them. I recently tried steaming them and they were wondefully soft and creamy – not as caramelised and sweet as roasted sweet potatoes, but they’re good enough for me!
Sweet potatoes are a superfood: packed with vitamin A and slow releasing carbohydrates to keep your energy levels up.
Make sure you use the best ingredients you can get your hands on for this salad as it’s so simple and you want to really let the flavours of the vegetables shine!
Also, feel free to change up the ingredients – I love adding quinoa or lentils for a nice protein boost and if I have fresh herbs on hand I’ll chuck them in too.
The Nourish Bowl vegan, gluten free, dairy free
A few large handfuls of leaves (I like spinach, red leaf lettuce, massaged kale)
1 sweet potato, cubed
Handful of cherry tomatoes, sliced in half
Handful of cucumbers, cut
1/2 avocado, cubed
1 tbsp hemp seeds
Freshly cracked pepper and sea salt
Extra virgin olive oil
The first thing you want to do is steam the sweet potato.
Boil some water in a pan and put the sweet potatoes in a steamer basket and steam for about 15 minutes or until tender.
*For the roasting option: Heat and oven to 180ºC and throw cubed sweet potatoes in a pan with some olive oil or coconut oil and pinch of salt. Cook for 35-40 minutes, flipping halfway through.
Once the sweet potatoes are done, put the leaves, tomatoes, cucumber, avocado and sweet potato in the bowl.
Top with a good sprinkling of hemp seeds (natures confetti!), lemon juice, pepper and sea salt and a drizzle of extra virgin olive oil.