Buddha Bowl


PREP TIME 10 minutes
COOK TIME 35 minutes


1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
Pinch cayenne pepper
Juice from 1 lime
Pinch of Tasman sea salt
200ml sour cream
300g sweet potato, chopped
2 tbsp Pukara olive oil
½ cup celery, chopped
2 red onions, cut into wedges
1 garlic clove, finely diced
1 green chilli, sliced
1 red chilli, sliced
1 bunch kale, roughly chopped
1 cup cooked quinoa
½ bunch coriander, to serve


Step 1
Preheat oven to 180ºC. In a bowl add spices, lime juice, salt, sour cream and mix together. Toss sweet potato and onion through the sauce.

Step 2
Bake in oven for 35 minutes. Once cooked mix roast vegetables in a bowl with celery, garlic, chilli, kale and quinoa.

Step 3
Serve with a few leaves of coriander and a squeeze of lime.