Smoky southwestern sweet potatoes are roasted until crisp, making the perfect vessel for a light and creamy avocado pesto in this simple + satisfying grain bowl.
I’m on a mission to stuff myself with as many buddha bowls as I can.
Let me explain. It seems, lately, that I had been straying away from my roots, those being- piling a delicious mess of colours, textures and flavours into my favourite bowl and calling it a meal.
And this is a domino effect, you see. By not cooking up an overzealous amount of quinoa, or roasting the entire contents of my bottom drawer, we are much more likely to throw our hands up in the air and order pizza. On the other hand, when you’re already hoarding a few cooked grains and stand-by veggies, getting something healthy on the table only requires a medium-sized dash of motivation.
Buddha bowls are insta-famous by now, and while most of us would be content to reach right into the screen and grab that hemp-dusted heaven- we can get discouraged.
Why? ‘Cause there is so many damn ingredients. And so many steps. And where the heck does one get gold-crusted edible flowers? (asking for a friend)
I’m not sure, but I do know how to make a simple, fresh and delicious sweet potato bowl with bomb avocado pesto.
Alternatively named pesto-guac by Peter. Doesn’t really have the same ring to it. Basically an enlightened mix of whipped avocado and fresh basil, spiked with lemon. It works wonderfully as a dip and spread.
If you chose to ditch the rest of the bowl and simply dip your sweet potatoes in all its glory, I wont judge you.
In fact, let’s hang out…
SOUTH WESTERN SWEET POTATOES
Sweet potatoes love coconut oil. Not only does it’s subtle sweetness bring out the flavour, but the healthy fat actually boosts the absorption of skin-loving beta-carotene from sweet potatoes.
Don’t be shy with the oil here as it is key to helping the heavy dusting of spices stick like glue.
THE ADD IN’S
Fluffed quinoa is lovely. Beluga lentils, savoury and tender, are better. A crisp bed of greens will welcome this combo with open arms. You’ll probably yearn for a bit of crunch here and that’s why I added sunflower seeds. Diced cucumbers and tomatoes will also get you there.
Friends, what stands in your way the most when it comes to cooking healthy meals at home? Tell me in the comments!
- 2 small sweet potatoes, cut into 1 inch pieces
- 1 tbsp coconut or olive oil
- 1/2 tsp of each: smoked paprika, ground cumin, chili powder, garlic powder
- 1 large avocado, pitted
- 1 clove garlic, roughly chopped
- 2 sprigs of fresh basil
- 2 tbsp lemon juice
- 1/2 cup fresh basil leaves
- 1 tbsp nutritional yeast (optional!)
- 1 tbsp olive oil
- 1 tbsp water (to thin, if necessary)
- Preheat the oven to 450 F.
- In a large bowl add the sweet potatoes, coconut oil, spices and 1/2 tsp of salt. Toss to combine and coat the sweet potatoes. Spread out on a parchment lined tray and bake for 15 mins, stir, and bake for another 10 mins, until crisp.
- Meanwhile, add the avocado, garlic, lemon juice, salt, water, olive oil and nutritional yeast (if using) to your food processor or blender. Pulse for 30 to 40 seconds, scraping down the sides when necessary, until completely smooth. Add more salt or lemon juice to taste.
- Serve the sweet potatoes and avocado pesto with your choice of grains, nuts/seeds and fresh vegetables. Drizzle with an extra splash of olive oil, sea salt and lemon juice to finish.