What a wet and wild weekend that just was!
We stayed mostly in the warmth and comfort of home, with some baking and lots of games being the name of the weekend. We did, however, sneak out for a little parents-only dinner which was rather lovely too – and we are officially converted to the efficiency and cost-effectiveness of Uber!
And while I finished the weekend with a belly-warming balsamic roast beef, with all the Sunday roast sides, I made a promise to myself that I would clear the archives first before posting “live”.
And this spectacular sweet potato buddha bowl has been lying dormant in the archives for too long, despite being quite the tasty mid-week meal.
And not to mention healthy.
Inspired by a Taste Magazine recipe (you can find the recipe online here), it took less than half an hour to make. I used quinoa in place of freekeh, and built the salad with roasted sweet potato, mushrooms, cherry tomatoes, kale (that had been ‘massaged with olive oil), and some crunchy salad seeds.
Made all the more special with a spicy roasted capsicum sauce on the side (simply roasted capsicum, blanched almonds, chilli flakes, olive oil and balsamic vinegar – processed until smooth).
Yes, friends, this is now one of my favourite ‘go to’ salads. Great for lunch, and substantial enough for dinner too.