As detailed here, my diet (along with my fiancée’s) has changed recently. This was one of the first dishes we tried following the change, and we loved it so much, we keep coming back to it. The basic idea came from a book on ‘bowl food’. Here, I’ve simplified it considerably, whist keeping the delicious, fresh flavours intact.
We’ve been eating goodness bowls since we started eating together, mixing vegetables, salad, dressings, proteins and crunch in a variety of ways (Anna Jones’s book “A Modern Way To Cook” goes into an amazing amount of detail on how to create different goodness bowls for every day of the year, should you wish to). This one is a little different. Much more straightforward, and with fewer ingredients, it works because it balances a number of strong flavours well.
As we need it to be, it is low in fat, and contains no heavily-processed food. It is vegetarian, and full of goodness (hence the name!).
Serves 2
Ingredients
2 medium sweet potatoes
1 red bell pepper
1 red chilli (optional)
Red pepper hummus
Watercress (or rocket)
Yeast flakes
Cooking spray
Sea salt
Black pepper
Method
- Preheat your oven to 180°C / fan 160° / gas mark 4. Chop the sweet potatoes in half lengthways, then quarters. Chop the wedges into bite-sized chunks. Arrange on a baking tray and spray with cooking spray generously. Sprinkle with sea salt and freshly ground black pepper. Cook for around 30 minutes.
- Once the sweet potatoes are nearly done, dice your pepper, finely slice your chilli, if using, and mix together.
- Take the sweet potatoes out of the oven once they’ve had their time, and put into a wide bowl, if you have one (if not, a deep bowl or a plate will do). Arrange the diced pepper / chilli mix next to it. Drop some watercress into the bowl next to that.
- Dollop a generous portion of red pepper hummus on top, then sprinkle with yeast flakes (I use a tablespoon’s worth per portion). Season again with salt and pepper if necessary.
Centred 
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