Turmeric Roasted Sweet Potato Buddha Bowls
2 large sweet potatoes (2 lbs/1 kg), peeled, quartered lengthwise and cut into 1/2-in/1.5 cm thick pieces0Potatoes Yellow 10LBS$6.47 • Sac
1/2 small red cabbage, cut into 4 wedges (about 12 oz/350 g)0Cabbage Red 1EA$5.03 • Chq
3 Tbsp. olive oil or Becel Olive Plus™ Oil Blend0Christie Triscuit Rosemary Olive Oil 225G$2.91 • Chq
1 pot Knorr® Homestyle Stock Vegetable0Knorr Soup Mix Vegetable 40G$2.84 • Chq
1 tsp. turmeric or 2 tsp/10 mL curry powder
2 cups thinly sliced kale0Kale Green 1EA$3.23 • Chq
1 can (439 mL.) no-salt added chick peas, rinsed and drained0Unico Chick Peas No Salt Added 540ML$1.72 • Chq
Preheat oven to 425°F/220°C. Line rimmed baking sheet with foil. Place sweet potatoes and cabbage on baking sheet. Combine oil, Knorr® Homestyle Stock Vegetable and turmeric in microwave-safe bowl. Cook in microwave at HIGH 15 seconds or until stock melts; stir. Drizzle over potatoes and cabbage; stir to coat.
Roast 40 minutes, stirring once, until potatoes are tender and golden. Coarsely chop cabbage.
Arrange sweet potatoes and cabbage in 4 bowls. Evenly top with kale and chickpeas. Serve with your favourite salad dressing.
Carrot Ginger Dressing: Stir together ½ cup (125 mL) finely grated carrot, 4 tsp. (20 mL) finely grated ginger, 6 Tbsp. (90 mL) oil and 3 Tbsp. (45 mL) rice wine vinegar. Stir in 2 tsp. (10 mL) honey (optional).
Tahini Dressing: Place ¼ cup (60 mL) tahini in small bowl. Stir in ¼ cup (60 mL) warm water 1 Tbsp. (15 mL) at a time. Stir in 1 Tbsp. (15 mL) lemon juice, ¼ tsp. (1 ml) salt and ½ small clove garlic, pressed.
Excellent source of fibre, good source of iron, source of calcium, low in saturated fat, provides 2 3/4 cups (675 mL) vegetables per serving
Nutritional Information 1 serving:
Calories 240, Total Fat 14g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 960mg, Total Carbs 68g, Dietary Fiber 13g, Sugars 15g, Protein 10g, Calcium 10%, Iron 15%, Niacin 1,067mg, Vitamin D 0%