This dish is a keeper, ticks all the nutrition boxes and is “oh so satisfying.”
Here is the recipe:
2 large, sweet potatoes, diced
400 grams (4 cups) arugula and spinach or greens of your choice
640 grams (4 cups) cooked freekeh, or grains of your choice such as brown rice or barley
2 avocados sliced
Sauce:
1 tsp sunflower oil
1 large onion, chopped
4 cloves garlic, minced
500 grams vegetable broth
480 grams (3 cups) corn
400 grams (2 cups) cherry tomatoes, chopped
1 jalapeno, seeded and chopped
30 grams (2 tbsp) fresh cilantro, chopped
1 tsp onion powder
1 tsp paprika
1 tsp dried oregano
½ tsp sea salt
Method:
Preheat oven to 350F. Line a baking sheet with parchment paper.
Season the sweet potato with salt and black pepper and spread on baking sheet.
Bake for about 20 minutes or fully cooked.
Heat 1 tsp sunflower oil and sauté onions and garlic until brown.
Add the cherry tomatoes, jalapeno, corn, and vegetable broth and cook for about 5-8 minutes.
Add cilantro, paprika, onion powder, oregano, and sea salt. Simmer for another 5 minutes.
Scoop ½ cup of freekeh or grain of your choice in the center of a bowl and add the greens around it.
Add the sweet potatoes, sauce, and garnish with the sliced avocado.
