Description
These easy sweet potato bowls are brought to life with a quick chilli honey dressing.
Ingredients
Scale
- 1 Small Sweet Potato, scrubbed
- Chilli Infused Olive or Rapeseed Oil
- 1 tsp Fajita Spice Mix
- 6 Large Radishes, Halved
- Large Handful Cherry Tomatoes, halved
- Small Handful Fresh Coriander
- 5–6 Pickled Jalapeño Slices, finely chopped
- 1 Small, Ripe Avocado
- Sea Salt
- Juice of 1/2 Lime
- 1 tsp Smoked Chilli Honey
- 1 tsp Extra Virgin Olive Oil
- Large Handful Salt & Pepper Yushoi Green Pea Snacks
Instructions
- Pre-heat the oven to 200 degrees (395 fahrenheit) and cut the sweet potato into manageable cubes.
- Toss on a baking tray with a good glug of chilli infused oil and the fajita spices, and roast for 15 minutes.
- Make the tomato salad by tossing the tomato halves with the whole leaves of the coriander, stems removes, and the pickled jalapeño pieces.
- Peel and lightly mash the avocado with a generous pinch of sea salt.
- Make the dressing by whisking together the chilli honey, lime and olive oil.
- Add the radish halves to the baking tray and toss well so they’re coated with toasted spices. Roast for another 15 minutes.
- Assemble everything in a bowl, and drizzle with the dressing. Enjoy.