My Instagram feed is saturated with countless combinations of bowls like this. They’re my favourite thing to eat for lunch. This particular Sweet Potato Nourish Bowl is from my collaboration with UKHarvest and their Nourish Café. If you are ever in the Chichester area, you can actually go, purchase and enjoy this bowl in the café, knowing that every mouthful is supporting a great cause (cool hey!). But, if you aren’t, then not to worry! The recipe is all yours…Jump to Recipe
WHY SHOULD I COOK IT?
Golden cubes of tender butternut squash and sweet potato, fluffy quinoa, vibrant red cabbage slaw, ribbons of refreshing cucumber and rich avocado on a bed of peppery green salad, topped with a generous dollop of the best hummus ever. This bowl is the perfect balance of sweet, savoury, creamy and tangy. It will impress even the harshest of salad critics.
WHAT’S THE OCCASION?
An impressive yet simple lunch with friends, an easy-peasy meal prep for quick mid-week lunches or a light summer supper eaten al fresco.
HOW LONG WILL IT TAKE ME?
From start to finish, just a little over an hour. Depending on whether you are making your own hummus or not (PLEASE DO – find my favourite modestly named recipe here), the hands-on time is between 25-35 minutes. I like to make all the separate elements on a Sunday night to have them ready for lunches throughout the week. In the morning, just throw a little of each ingredient into a lunchbox, top with half an avocado and voila! You have a delicious, nutritious lunch in 2 minutes flat.
IS IT DIFFICULT?
Although there are a few different components to this sweet potato nourish bowl, each one is super straight forward. If you use the sharpest knife you have, even the chopping should be a breeze! The hardest part is making it look pretty! For that, I would suggest using a bowl with a wide rim to avoid your finished dish looking too crowded. #instaworthy. For difficulty, it’s a 6/10.
WHY IS IT HEALTHY?
This sweet potato nourish bowl is one of those dishes that just screams health. It’s well balanced with fibre, protein and healthy fats, helping you to feel fully satisfied for longer. The rainbow of vibrant colours yields an extensive selection of vitamins, minerals and antioxidants. One bowl is also all 5 of your 5 a day. Madness!
WHAT EQUIPMENT DO I NEED?
TIPS FOR THE BEST SWEET POTATO NOURISH BOWL EVER:
- It’s all about the roasting. You want to roast the cubes of sweet potato & butternut squash until they are golden and beginning to caramelize. This will give them a gorgeously bold, sweet taste that really lifts the finished dish. It’s up to you whether or not you want to leave the skin on the veggies. I always do as it’s less effort and I like the texture the skin offers.
- Make your own hummus. Obviously I am a little biased as it’s my recipe, but homemade hummus makes this sweet potato nourish bowl extra special and extra delicious. If you want to use shop brought that’s fine, I won’t judge you (that much), just try to get one made with extra virgin olive oil.
- Be generous! Don’t scrimp on the portions unless you want to be met with a row of angry faces, all banging there knives and forks on the table. There’s nothing worse than a skimpy salad, so make sure you fill that bowl right up.
HOW ABOUT SOME VARIATIONS?
As always, I like to help you make these dishes your own and to use whatever you may have in the fridge. I love the combo of veggies used in this sweet potato nourish bowl but here are a few suggestions if you feel like mixing it up:
- Roasted veggies: Swap out the sweet potato & butternut squash for fresh beetroot, baby potatoes, celeriac or any other root veg.
- Quinoa: White, brown or wild rice, couscous or lentils will all be delicious.
- Red cabbage slaw: Any other veggie slaw will work e.g. the classic white cabbage and carrot combo. Just make sure it has a vinegar/acid dressing rather than mayonnaise. You could also switch it out for sauerkraut.
- Salad/Cucumber: Use your favourite salad leaves – watercress, rocket, spinach or a mixture of the three are good options. Instead of cucumber, you could use tomatoes, radish or ribbons of carrot.
- Hummus: Any variation on hummus – beetroot, sun-dried tomato, roasted garlic etc. are great. If you don’t like hummus (who are you!!!) guacamole would be a good alternative.
Extras: To pimp up this sweet potato nourish bowl even further, you can add a side of crispy tofu, tempeh or if you are a meat-eater, some lovely grilled organic chicken.
If you make this sweet potato nourish bowl please let me know! You can tag me in photos on IG @georgieeatsuk, use the #georgieeats or leave me a comment down below. If you want to check out my AMAZING photographer, you can do so here: @kirstyjaynerussell and here: kirstyjaynerussell.com. Keep smiling!
SWEET POTATO NOURISH BOWL
Golden cubes of tender butternut squash and sweet potato, fluffy quinoa, vibrant red cabbage slaw, ribbons of refreshing cucumber and rich avocado on a bed of peppery green salad, topped with a generous dollop of hummus. It's perfect to meal prep! Vegan & GF.
- 1 butternut squash
- 4 sweet potatoes
- 2 tbsp extra virgin olive oil
- 200 g (1 cup) quinoa
- 1 vegetable stock cube
- 1 cucumber
- 2 avocados
- 110 g bag mixed salad leaves
- 1 batch the best hummus ever
- Sprinkle of sesame seeds
- Sea salt & freshly ground black pepper
For The Red Cabbage Slaw
- 1 small red cabbage (or 1/2 a larger one)
- 1/2 tbsp dijon mustard
- 1 clove garlic minced
- 4 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1/2 tbsp maple syrup
- 15 g (1/2 bunch) fresh parsley roughly chopped
Preheat the oven to 160°c fan/180°c/370°f.
Half the butternut squash and remove the seeds. Chop both the butternut squash and sweet potato into equal bite-sized cubes and divide between two baking trays. Drizzle the oil between the trays and season liberally with salt & pepper. Give everything a mix, then roast in the oven for 45-55 minutes, or until the chunks of sweet potato and squash are golden and beginning to caramelize around the edges.
Meanwhile, make the red cabbage slaw. Slice the red cabbage as thinly as you can using a sharp knife. Alternatively, you can shred it using the grater attachment on a food processor. Place it into a large bowl, combine with the remaining ingredients and season generously with salt & black pepper. Refrigerate until serving.
Place the quinoa and stock cube into a medium saucepan, cover with 500ml of water and season with a pinch of salt. Give everything a stir, then bring the pan to a boil. Reduce the heat to a simmer and cover with a lid. Cook the quinoa for 10-15 minutes, until all the water has been absorbed and it is soft and fluffy. Remove from the heat and keep covered.
Just before serving, peel the cucumber into ribbons using a speed peeler and slice the avocados in half to remove the flesh. Arrange the salad leaves, quinoa, roasted sweet potato & butternut squash, cucumber ribbons and red cabbage slaw between bowls, then top each one with half an avocado and a dollop of hummus. Sprinkle with sesame seeds and a crack of black pepper. Serve hot or cold.
Any leftover components can be refrigerated separately in airtight containers for up to 4 days.
For variations and tips on this recipe, see within the post.