Sweet Potato Bowl

vegetarianflexgluten freedairy free
Written By Lonny Hurley
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Roasted sweet potatoes are served over a creamy, avocado cilantro sauce, topped with crispy chickpeas, tangy pickled shallots, and crunchy pepitas for a vibrant, nutrient-packed bowl.

Yield: All recipes serve 2 people

Chef Notes: Substitute any store bought, fermented veg for the pickled shallot. Kimchi, beets, sauerkraut, etc.

Components

  • Roast Sweet Potatoes

  • Swiss Chard or Spinach

  • Pickled Shallots

  • Crispy Chickpeas

  • Avocado Cilantro Sauce

  • Toasted Pepitas

Mise

Pickle the Shallot▸: Combine in a small saucepan and bring to a boil:

  • 1/2 C White vinegar

  • 1/2 C Water

  • 1 T Sugar

  • 1 t Salt

  • 1/4 t Peppercorns

Pour the brine over thinly sliced shallots and allow to cool to room temperature.

Make the Avocado Sauce: Combine in a blender and blend until smooth:

  • 1 Avocado

  • ½ C Cilantro

  • 2 T Lime juice

  • 1 Garlic Clove

  • ¼ t Salt

  • 2–3 T water

Adjust the consistency by adding more water/vinegar or lime juice to taste.

Toast the Pepitas▸: Heat an oven to 350°F. Toast the pepita until golden brown and aromatic. Season with salt right out of the oven.

Prepare the Potatoes: Heat the oven to 450°F. Dice the sweet potatoes. Roast▸ until tender.

Prepare Crispy Chickpeas: On a separate sheet trays, roast the chickpeas until crispy.

Sauté the Chard▸: Slice the swiss chard into thin strips. Sauté the chard until wilted and tender.

Finish

Spread the avocado sauce on the bottom of a large serving bowl.

Add sweet potatoes and sautéed chard in the center of the sauce.

Top with crispy chickpeas, pickled shallots and toasted pepitas.

Lonny Hurley
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