Spiced sweet potato and quinoa Buddha bowl
Orange sweet potato (kumara)
500 g, cut into 1cm pieces
2 clove(s), thinly sliced
Quick cup, brown rice and quinoa
250 g, (250g packet)
100 g, chopped
1 medium, coarsely grated
Reduced-fat ricotta cheese
100 g, crumbled
2 tbs, silvered, lightly toasted, (see note)
Pumpkin seeds (pepitas)
2 tbs, lightly toasted
1 medium, wedges, to serve
- Heat oil in a large frying pan on medium-high. Cook sweet potato, stirring, for 5 minutes or until golden. Add garlic and cook, stirring, for 1 minute. Add curry powder and paprika and cook, stirring,for 30 seconds or until fragrant. Add 3/4 cup (180ml) water and bring to the boil. Reduce heat to low and cook, covered, for 5 minutes. Uncover and cook for a further 2-3 minutes or until liquid has evaporated and sweet potato is tender.
- Meanwhile, heat rice and quinoa blend in microwave following packet instructions. Combine hot rice mixture with kale and carrot in a large bowl. Toss gently. Season.
- Divide kale mixture and sweet potato mixture between serving bowls. Top with ricotta, almonds and pepitas. Serve with lemon wedges.