Sweet potato rainbow bowl
Ingredients
serves 2
- •2 medium sweet potatoes, chopped
- •1 aubergine, chopped
- •2 tbsp olive oil
- •1 tsp smoked paprika
- •120g edamame, cooked
- •150g cherry tomatoes, chopped
- •Tahini dressing (see recipe)
Directions
Cooking mode
- 1. Preheat the oven to 180°C. Prepare 2 baking trays.
- 2. Place the sweet potato on a tray and brush with 1 tbsp olive oil and the smoked paprika. Roast for 20–25 minutes. Place the aubergine on a tray and brush with 1 tbsp olive oil. Roast for 20 minutes.
- 3. Prepare the tahini dressing.
- 4. Assemble the bowls with sweet potato, aubergine, edamame and tomatoes. Drizzle with tahini dressing.
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