Serves
2
Sweet Potato Veg Bowl
A great dish full of different ingredients. The pecans in this dish are amazing, you may even want to make those for snacks by themselves!
Ingredients
- 2 tsp cumin
- 2 tsp Cajun spice mix
- 1/2 tsp salt
- 1 tbsp olive oil
- 300g sweet potato, not peeled, cut into 3/4” cubes
- 1/2 red onion, chopped into wedges
- 1 yellow bell pepper, sliced
- 50g pecans
- 1 tsp maple syrup
- 1 can black beans, drained
- 1 tbsp vegan mayo
- Small bunch of fresh coriander, finely chopped
- 1 tbsp lime juice
- 1 tsp ground coriander
- 80g cucumber, thinly sliced
Directions
- Preheat oven to 200°C.
- Mix the cumin, 1 tsp of Cajun, and salt together in a small pot.
- Add the olive oil, sweet potato, red onion, and yellow pepper to a baking dish. Add 3/4 of the spice mix and mix everything together.
- Bake in the oven for 30-40 minutes, or until the vegetables are soft.
- Mix the pecans with the maple syrup and remaining spice mix in a small pot. Bake in an oven dish for 5-10 minutes (keeping a close eye on them) until starting to brown. Take out and set aside.
- Heat the black beans in a small pan and add 1 tsp Cajun spice. Heat until beans are hot.
- Mix the cabbage, mayo, fresh coriander, lime juice, and ground coriander together in a large bowl.
- Serve the beans up into 2 bowls. Add the roasted veg and top with the coleslaw.
- Place the cucumber on the side. Enjoy!
- Kcal: 663
- Protein: 17g
- Fat: 32g
- Carbs: 66g
- Fibre: 23g
