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In an average week, the amount of food I eat is frankly staggering. I don’t mean the usual three meals a day, but I’m talking about the amount of samples I test, many coursed meals I have, street food I graze on, just to be able to write about food and bring the best of it to you all. I’m not complaining; I’m lucky to have one of the best jobs in the world, but this means at home when I’m not testing recipes to make sure I’m not the size of a house (I hate the gym, so my main source of exercise is walking everywhere I can) I eat lighter meals at home, mostly plants, and usually vegetarian, sometimes vegan because lighter food is what I crave.
Recently I’ve been on a roasted radish and sweet potato kick, and the other way while I was sitting at the kitchen table waiting for some rice for later to cook (we were having the Pea, Prawn & Mushroom Egg Fried Rice from Student Eatsfor dinner) I put together this vaguely Mexican (from the use of fajita spices, avocado, chilli honey, lime, jalapeños and coriander) bowl for lunch (though it is filling enough for dinner) with what I had in the fridge and kicking around the cupboard. I’ve found that Yushoi’s baked green pea snacks in various flavours are great for adding a bit of crunch in bowl food like this, especially if you’re going meat and dairy free so you will benefit from the extra hit of protein, so I used them in lieu of the tortilla chips I’m currently out of.
All the different elements can be prepared while the spiced sweet potato is roasting. You can use pickled jalapeños from the jar, but when I’ve been using fresh and I have a few left over I’m worried about going off I pickle three jalapeños, sliced in 4 tbsp of white wine vinegar, combined with 4 tbsp of water with 2 tsp of salt and 4 tsp of sugar dissolved in it, stashing the jar in the fridge until I need them. The quantities below serve one but are easily scaled; however, only 1 avocado can also be enjoyed between two if you buy a large one.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*