Sweet Potato Bowl

Serves 2

2 medium sweet potato, cubed

0.5 tsp oil

PARSLEY SALAD

2 cup finely chopped parsley

0.67 cup chopped red bell pepper or cherry tomatoes

6 Tbsp diced red onion

3 Tbsp lemon juice

2 healthy pinch each sea salt and black pepper

SAUCE

1 batch 4-Ingredient Dill Garlic Sauce

• 1/3 cup hummus (or store-bought)

• 1-2 Tbsp lemon juice

• 1 tsp dried dill* (or 1 Tbsp fresh minced dill / amount as recipe is written — adjust as needed)

• 3 cloves garlic* (minced)

• ~3 Tbsp water (to thin)

• 1 pinch salt (optional)

FOR SERVING

4 cups chopped romaine (we like romaine hearts)

4 Tbsp hummus 

2 Tbsp sauerkraut 

2 Tbsp tahini 

2 tsp za’atar (or sub store-bought)

2 Tbsp dulse (or other sea vegetable or sprout of choice // optional)

Chili garlic sauce 

1. Heat oven to 400 degrees F (204 C // if you have convection, use it to speed cook time) and line a small baking sheet with parchment paper. Add sweet potato and rub with a little oil to coat (if your sweet potato is large, cut into quarters or large wedges to speed bake time). Then bake for ~25 minutes or until tender.

2. In the meantime, prepare parsley salad by adding parsley, red bell pepper, red onion, lemon juice, salt, and pepper to a small mixing bowl and tossing to combine. Add more lemon or salt to taste if needed. Set aside.

3. Next, prepare dill garlic sauce by adding the hummus, lemon juice, fresh or dried dill, and minced garlic to a small mixing bowl and stirring to combine. Taste and adjust flavor as needed, adding salt to taste (only if needed), lemon juice for more acidity, garlic for bite, or dill for a more intense herb flavor. If the flavors are too strong, dilute with a little hummus. The sauce should be pourable, so add a bit of water to thin if needed.

4. To serve, add the chopped romaine to a large serving bowl along with parsley salad, roasted sweet potato, hummus, sauerkraut, tahini, and za’atar. Optional: You can also serve with lemon wedges and top with dulse and/or chili garlic sauce. Serve with the dill garlic sauce.

5. Best when fresh. Store leftovers covered in the refrigerator, keeping the sauce and sweet potato separate from the greens / parsley salad. Sweet potatoes will last for 2-3 days, greens for 3-4 days, and sauce for 4-5 days. Reheat sweet potato in a 375 degree (190 C) oven or on the stovetop over medium heat until hot.

Calories: 412 per bowl