Vegan Roasted Sweet Potato Nourish Bowls
with Kale ‘Tabbouleh’ & Cashew Butter Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
630 /serving
There’s nothing vague about eating vegan: the focus of this recipe is on plant-based food sources rather than any animal products. That’s where details like cashew butter come in, giving this lemon and garlic vinaigrette its velvety consistency. It dresses a tempting tabbouleh-style salad made from couscous, kale and za’atar. The rest is drizzled over bite-size morsels of crisp cucumbers and tomatoes, along with roasted discs of sweet potatoes—hello, root candy!
We will send you:
- 450g Sweet potatoes
- ½ Bunch of lacinato kale
- 1 Garlic clove
- 1 Lemon
- 2 Cucumbers
- 2 Tomatoes
- 30g Cashew butter
- 100g Couscous
- 15ml Pomegranate molasses
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Cashews, Sesame, Wheat
You will need:
Large heatproof bowl
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Small pot (or kettle)
Total Fat
14 g
Saturated Fat
3 g
Sodium
650 mg
Total Carb
112 g
Sugars
21 g
Protein
20 g
Fibre
14 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes into ½ inch rounds. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the za’atar and S&P. Roast, flipping halfway, 24 to 26 min., until browned and tender.
Cook the couscous
Meanwhile, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a large heatproof bowl, combine the couscous, boiling water, ½ the remaining za’atar and a big pinch of salt. Cover and let sit for 10 min. Fluff and keep warm.
Mise en place
Meanwhile, small-dice the cucumbers and tomatoes. Mince the garlic. Juice the lemon. In a small bowl, make the vinaigrette by whisking the cashew butter, garlic, pomegranate molasses, lemon juice (start with ½), 2 tbsp water (double for 4 portions), the remaining za’atar and S&P.
Make the kale ‘tabbouleh’
Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, combine the kale, 1 tbsp of the vinaigrette (double for 4 portions), a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. Add the couscous; toss well.
Plate your dish
Divide the kale ‘tabbouleh’ between your bowls. Top with the sweet potatoes, cucumbers and tomatoes. Drizzle with the remaining vinaigrette. Bon appétit!
