RECIPES BY Rhiannon Lambert
Moroccan Buddha Bowl
- 1 Hour
- 2
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