Winter Buddha Bowl with Sweet Potato Waffles (Paleo AND Vegan)
Author: Teffy Perk
Recipe type: Paleo, Vegan, Dairy Free
Cuisine: Lunch, Dinner
Cook time:
Total time:
Serves: 2
- 1 large sweet potato, spiralised (or cut with julienne peeler/ large grater)
- Salt & pepper, to taste
- ¼ tsp turmeric
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1-2 tablespoon water
- ½ tablespoon honey or maple syrup
- Pinch salt & peppa
- Leftover roasted veggies (I used carrot, beetroot and parsnip)
- Avocado
- Hummus
- Kale and other dark leafy greens ( I like to sauté mine with garlic)
- Chopped beetroot and radish
- Handfull microgreens
- Lightly coat a waffle iron with some coconut oil and add your sweet potato.
- Close and let cook for 10minutes or until cooked through. Remove and let cool so it becomes crispy.
- Season with salt and pepper and add to a bowl with the veggies, avocado, sautéed kale, and hummus.
- Whisk together all of the ingredients until creamy. Taste and adjust any seasoning/consistency, adding more water if needed.
- Drizzle over your bowl for that yum factor and colour!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/winter-buddha-bowl-with-sweet-potato-waffles-paleo-and-vegan
3.5.3208