Hi. I’d like to introduce your insides to the Buddha bowl. Its multiple downward dogs and soul rectifying therapy in a few mere mouthfuls; a plate of deliciousness zinging with the good stuff that’s come from the cold-weather-still should-eat-salad-part-of-my-brain to yours. It’s hearty, sweet and spicy, salty and crunchy, and durable enough to last a few days in the refrigerator to be eaten cold or warm, whichever your persuasion. Oh and the obligatory kale has made an appearance so that’s an even bigger win for some. There is a bit of chopping and spice blending involved but the resulting hits of ginger, panch phoran and coriander make it all worthwhile.
I like to think eating this and eating donuts would equal out in some kind of real life eating pyramid universe although if you are anything like me you’ll end up shoving all of this down your throat in one day sending all pyramid sentiments right out the window. Things like that happen. All the time. I call it life. And it’s just a salad. A really damn tasty one.
3 organic sweet potatoes, peeled, sliced lengthways
5cm knob ginger, peeled, coarsely grated
2 tsp honey
2 tsp coconut oil
2 tsp soy
450g tin chickpeas, thoroughly rinsed
1 tbsp sultanas
1 tsp each Cumin, Brown Mustard, Fenugreek, Nigella and Fennel seeds dry roasted and combined (panch phoran)
1 avocado, seeded, chopped
2 tsp black sesame seeds
½ red onion, very finely chopped
1 bunch coriander, leaves pulled, roughly chopped
1 cup brown rice cooked according to packet instructions
1 handful kale, parsley, lettuce – whatever greens you can get your hands on, chopped
Greek yoghurt to serve
1 green chilli, seeded, finely sliced
Preheat the oven to 180C.
Toss the sweet potato pieces, ginger, honey, coconut oil and soy in a large roasting tray and roast in the oven for 30-45 minutes until cooked through and the ginger mixture has begun to caramelise.
Toss the chickpeas, sultanas and panch phoran spices in a bowl then quickly fry in a frypan over a low temperature until warmed through.
Toss the avocado, sesame seeds and chopped red onion in a bowl.
Place all the salad elements in a large serving bowl and serve warm topped with the yoghurt and green chilli.