Recipe from Autumn 2021 issue of True Natural Health
Provided By Emma Roche – Founder of PlantPlate.com
Combines warm and cold elements with sweet, sour and spicy flavours, these bowls are the perfect meal for any season. You can use just about any variety of salad vegetables to accompany the rice and sweet potatoes, including baby spinach, radishes, carrot or diced capsicum – whatever you have on hand.
For the bowls
2 cups brown rice (uncooked measure)
2 large or 4 small sweet potatoes
1 Tbsp soy sauce
1 Tbsp grated fresh ginger
1 clove garlic, peeled and minced
Juice ½ orange
2 cucumbers, diced
⅔ head lettuce, shredded
Handful chopped fresh coriander
For the dressing
Juice 1 lime
Juice ½ orange
¼ tsp chilli powder
½ tsp ground coriander
3 Tbsp tahini
2 tsp soy sauce
2 Tbsp water
Cook the rice by your preferred method. Keep it warm until serving time. While it cooks, prepare the other elements.
Preheat the oven to 180°C. Peel the sweet potatoes and cut into bite-sized chunks. Place in bowl and add the soy sauce, ginger, garlic and orange juice. Toss to combine. Spread the sweet potatoes out on the baking tray, pour any excess liquid over the top and bake for 20 minutes until tender and slightly caramelised.
Combine all the dressing ingredients in bowl and whisk to combine. Set aside until serving time.
When the sweet potatoes are done, remove from the oven and assemble the bowls. Divide the warm rice between the 4 bowls, followed by a quarter of the sweet potato, shredded lettuce and cucumber (see picture). Drizzle each bowl with 2 – 3 Tbsp of the dressing, sprinkle with fresh coriander and serve immediately.