This sexy little vegan number right here has been on regular rotation in my weekly feed, and how can you blame me? Those refreshing flavours, those insane colours, and those SUPER SOFT SWEET POTATO HALVES never fail to tantalise the taste buds and leave me feeling nicely satisfied for a real easy spring lunch or dinner.
Wanna know what I particularly love about it? The fact that it is beautifully fresh and light – but still – you know – warm.
I feel like we are at that stage in the year when it feels wrong to be diving in to a hearty stew straight from the slow cooker, but still not quite in the mood for all the cold salads – particularly in the evenings. This is the sort of dish that gives you that inner hug of comfort and warmth that we still crave for whilst the weather is still a little on the ‘is-it-too-cold-to-wear-no-tights?’ territory.
I find that lightly cooking the fennel and courgette makes for easier digestion – which is a total bonus if you want to give your gut a rest from the whole breaking down food process. Combined with the gooey (Yeah, I hate that word too) sweet potato, creamy tahini sauce and crunchy fresh greens – you got yourself a winning meat free dinner!
For the protein hit I’ve added in a sprinkle of hemp seeds which are absolutely loaded with the stuff – but you could always use a simple combo of sunflower and pumpkin if you don’t have the hemp at hand. Enjoy!
- 1 medium sweet potato
- ½ fennel bulb
- ½ courgette
- 1 clove garlic
- 1 tsp tamari
- 1 handful fresh greens
- 1 tsp tahini
- juice of half a lemon
- 1 tbsp hemp seeds (or other seeds)
- 1 tbsp olive oil
- salt and pepper to taste
- Preheat the oven to 180 degrees and line a baking tray with paper. Slice the sweet potato lengthways and place on the sheet, skin side up, before drizzling on a little oil. Roast for 40 minutes until nice and tender.
- Meanwhile get your steamer out! Fill the pan with a little water and chop up the fennel and garlic to throw in with the tamari. Leave to simmer for 5 minutes, then ribbon the courgette with a veg peeler and place on top to steam for the last few minutes.
- Make the dressing by combining the tahini with the lemon and a little water to thin.
- Serve up the sweet potato with the greens, cooked veg, hemp and tahini on top. Season to taste and you're good to go!