RECIPES BY Rhiannon Lambert

Moroccan Buddha Bowl

  • 1 Hour
  • 2
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A Simple Way To Eat Plant-Based

BUY
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Essential Ingredients

1 large sweet potato, cubed
1 tbsp olive oil
4 handfuls salad leaves
Salad veggies of choice (I used yellow pepper, cherry tomatoes & avocado)
8 falafel, warmed
To serve: pomegranate seeds

For the Baba Ganoush:
3 medium aubergines
4 tbsp extra virgin olive oil
2 cloves of garlic, peeled
1 tbsp tahini
1 tsp cumin
Juice of 1 lemon

Directions

  1. Preheat the oven to 160°c fan/180°c/370°f.
  2. To make the baba ganoush, chop the aubergines in half lengthways. Score a crisscross pattern into the flesh (making sure not to chop all the way through) then drizzle with 2 tbsp of the oil. Place cut side up onto a baking tray and bake in the oven for 50-55 minutes, until soft. Scoop the soft aubergine flesh out of the skin and whizz up in a food processor with the remaining ingredients and a sprinkling of salt and pepper, until you have a nice thick dip. Taste and adjust the seasoning.
  3. Meanwhile, place the sweet potato onto a baking tray and drizzle the oil, then season with salt & pepper. Give it a mix, then roast in the oven along with the aubergine for 50-55 minutes, or until the chunks of sweet potato are golden.
  4. To serve, fill two bowls with salad leaves, then top with the roasted sweet potato, salad veggies of choice, falafel and a spoonful of baba ganoush. Serve with a sprinkle of pomegranate seeds.