How about a base of purple cabbage with a mix of roasted sweet potato fries, pasta, avocado with avocado oil dressing?
The mashed avocado makes a great dip for the sweet potato as well as the bits of beetroot tortilla chips i've left. This can me made in 30 minutes and makes a great lunch if you are feeling for something fresh yet a little greasy (from the sweet potato fries)
Make sure you have an oven for roasting the sweet potatoes!!
I used mister Free'd beetroot tortilla chips in this recipe as an extra. I thought I'd use the last bit of crumbs into my avocado dip! These are salty themselves and yet is made out of beetroot which makes it healthy
Everyone in the picture!! with a pinch of dried parsley for presentation
This recipe makes 1 serving
Total time: 45 minutes
Ingredients:
1 medium sweet potato
1 cup shredded purple cabbage
1/2 cup penne pasta
1 avocado
2 tbsp avocado oil
pinch of salt
pinch of paprika
pinch of dried parsley
Mister free'd beetroot tortilla chips (optional)
Method:
Preheat the oven at 200C for 10-15 minutes.
Slice the sweet potato into fries and coat them with a tablespoon of avocado oil, pinch of salt and paprika.
Roast the sweet potato fries for 30 minutes, flipping halfway.
Bring a pot of water to boil. Boil the pasta according to the packaging instructions. Mine took 10 minutes.
Shred purple cabbage and mash an avocado.
once the pasta is done, mix with a tablespoon of avocado oil.
When everything is cooked, assemble all the ingredients together and add some beetroot tortilla chips if you'd like. Sprinkle a pinch of dried parsley on top.
Hope you enjoyed making this rainbow buddha bowl if you did.
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