recipes
Sweet potato cakes and tahini dressing buddha bowl
2022-02-16
Ingredients
For the potato cakes
- 1 large sweet potato, peeled, diced and cooked
- 200g cooked tinned chickpeas, rinsed and drained (Fiamma)
- Good pinch chili flakes
- 2 tbsp. chopped fresh coriander and mint leaves
- Salt and pepper to taste
- 2 small spring onion, chopped
- 1 tsp garlic granules
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 tbsp. mixed sesame seeds
- Good drizzle olive oil (Olitalia)
For the tahini dressing
- 2 tbsp. tahini
- 150ml plain yogurt
- Juice ½ lemon
- 1 clove garlic, finely chopped
You will also need
- Cooked kale leaves
- 1 avocado, peeled and sliced
- 100g cooked basmati rice (Felak)
- 150g baked sliced pumpkin
- 1 lime, cut into wedges
Method
To make the sweet potato cake, blitz together all the ingredients except the oil and sesame seeds to a paste. Chill for 15 minutes then form into small patties and coat in the sesame seeds. Place onto a baking tray, drizzle with a little olive oil and bake for 10-12 minutes in the oven at 200°C. Meanwhile make the tahini dressing by mixing together all the ingredients. To put the buddha bowl together, spoon the cooked rice into one side of your deep bowls. Lay in the cooked pumpkin, kale and avocado slices. Place on the sweet potato cakes and decorate with the tahini dressing, lime wedges and extra herbs.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.