This week we’ve teamed up with American Sweet Potato to bring you a selection of utterly delicious sweet potato recipes that are perfect for celebrating International Sweet Potato Week.
As you know sweet potatoes are a big favourite for me when cooking for the family because of their great nutritional benefits – rich in vitamin A and C, most of the B vitamins, they also contain iron, calcium, selenium and are high in the antioxidant beta-carotene, as well as being a great source of fibre.
We’ve been throwing together some delicious nourish bowls, bursting with flavour and totally feel good to eat. – These are naturally gluten free and great for a lunch or easy healthy dinner.
Healthy lunch that feels good to eat.
- 2 sweet potatoes - scrubbed and sliced
- 1 courgette - sliced
- 1 tbs olive oil
- drizzle of honey
- 1/2 cup quinoa
- handful of chopped herbs - we used basil, flat leaf parsley and dill
- juice of a lemon
- 1 tbs flaked almonds
- 1/2 tbs sesame seeds
- handful of salad leaves
- 1 sweet pointed pepper - deseeded and thinly sliced
- 1/4 cucumber - sliced and cut into quarters
- handful of baby plum tomatoes - quartered
- avocado - peeled and sliced
- 2 tbs greek yogurt
- 75g feta cheese
- salt and pepper to taste
- Heat the oven to 200C
- Put the sliced sweet potatoes and courgettes into a bowl - pour over a tbs of olive oil and a drizzle of honey - season with salt and pepper and toss everything together with your hands.
- Tip the sweet potatoes and courgettes onto a non stick baking tray and roast in the oven for around 20 minutes, or until cooked through and browning nicely - flipping them half way through cooking.
- Whilst the vegetables roast - cook the quinoa as per the packet instructions - once cooked, drain then toss through the juice of a half a lemon and the chopped herbs.
- Toast the almonds and sesame seeds in a dry frying pan over a low heat - it will just take a couple of minutes to lightly brown them, so be sure to keep an eye on them so they don't burn.
- Once the quinoa and roasted vegetables are ready - make up the nourish bowls.
- Divide the quinoa and roasted vegetables between the two bowls.
- Carry on filling the bowls with salad leaves, peppers, cucumbers, avocado and tomatoes. Crumble over the feta cheese.
- Add a spoonful of Greek yogurt and sprinkle over the toasted nuts and seeds.
- If you like you can add a little drizzle of olive oil, lemon juice and honey to finish.
How to serve sweet potato nourish bowls
- These are perfect just as they are – you can also let the roasted vegetables cool and take as packed lunch.
You might also just LOVE our other sweet potato recipes
- Sweet potato breakfast rosti
- Sweet potato wedges with lemon and dill mayonnaise
- Baked sweet potato dessert with cinnamon apples
- Curried sweet potato soup
- Sweet potato soup with grilled cheese dippers
- Baked sweet potatoes with pesto marinated veggies and crumbled feta
- Mashed sweet potato
- Cheesy Peri Peri Sweet Potato Wedges
Disclosure – advertisement feature on behalf of American Sweet Potato