Inspired by a recipe in the magazine ‘Vegan Food and Living’ I decided to create a tapas style buddha bowl using roasted sweet potatoes and homemade houmous. Excited by a new addition to the pantry, I laced the potatoes with hoisin sauce. I piled on the rocket drizzled with oil, heaped on the homemade houmous and served with nutmeg couscous to create an explosion of flavours on the fork. I added superfoods broccoli and almonds to round off the bowl.
Serves 5
Houmous
160g dry chickpeas (cover with twice as much water, and leave to soak for 24 hours, then cook for 45min)
two large dollops of tahini
3 cloves garlic minced
100ml lemon juice
very generous drizzle of oil
sprinkling of oregano
Roast potatoes
3 potatoes cubed
Fresh herbs
Hoisin sauce
Drizzle of oil
5 handfuls almonds (chopped)
Medium broccoli floret, chopped
Bag of rocket
250 g couscous
Soak chickpeas overnight. Boil chickpeas while chopping potatoes, nuts and broccoli. Pre heat oven to 200 degrees. Put diced potatoes in a roasting dish, liberally dress with fresh herbs and drizzle with hoisin sauce whisked with oil, salt and pepper. Place roasting dish in oven on top shelf for 40-50 minutes. Blend all the houmous ingredients together (nutri bullet will need to be done in two batches). If dry, add more oil. Add the nuts to the potatoes with 25 minutes remaining. Put the broccoli on to boil 10-15 minutes. Prepare couscous (put grains in bowl, pour boiling water over, cover with saucer and leave for 5 minutes, drizzle with oil and stir in nutmeg). Serve all ingredients and drizzle with oil.
Sarasvati Flow 