Full of veggie varievarieties with freshly made houmous.
Course Dinner, Lunch
Cuisine Universal
Diet Vegan, Vegetarian
Keyword Buddha Bowl, fresh veggie fruit bowl
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Servings 2people
Calories 180
Author Joanna H.
Cost 2
Equipment
1 Large Bowl
1 chef's knife
1 air fryer oven
Ingredients
1avocado Preferable large.
1/2sweet potatolarge, chopped into cubes.
carrot Quite large.
1tbsphummusper portion.
1red onionThinly sliced.
1vine red tomato medium to large cut into slices.
1tbspOlive oil per person for drizzling.
3spring onions small
Instructions
Cut the sweet potato into cubes then pop into a preheated air fryer basket and sprinkle with some olive oil. cook for required time (15 mins in this instance) you may need to take the basket out and shake it about a bit or mix it up just to make sure that
Cook potatoes properly all the way through. If you don’t have an air fryer you can cook them in the oven, I would say around 190 - 200° for about half an hour but keep checking it will depend on the size of your cubes.
Whilst the sweet potatoes are cooking you can prepare the dressing. First wash and then finally chop the fresh coriander and the fresh mint and add to a small bowl.
Pour in some olive oil and mix. then add in the spring onions, the juice of half a lemon the grated garlic and the rest of the seasoning, mix and set aside for later.
Slice the avocado into thin slices and place in a bowl then grate the carrots - I used a food processor because it’s easier, although of course you have to wash it afterwards. Add to the bowl.
Thinly slice some red onions and layer that over the carrots add a big dollop of Hummus and then your sweet potatoes when ready. Thinly slice the tomatoes and add to the bowl.
Now you can add your micro greens we used broccoli sprouts for this recipe but there are others available. they’re delicious and extremely nutritious - simply sprinkle them over your lunch.
Finally, add your dressing (see below) you could sprinkle over the food or you could put it in a corner of the plate and just mix it up yourself. It’s not a very runny dressing, it’s quite thick so if you want it runner you could add more olive oil and lemon juice but I prefer it this way.
Notes
The DressingHandful of fresh coriander and fresh mint (I got mine from my garden). Finely chop the spring onions and place them wherever feels right.Drizzle with olive oil.