Ingredients: Serves 3-4
2 medium sweet potatoes, cut into 2cm rounds
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cumin
½ teaspoon cayenne pepper (to taste)
2 handfuls mangold, stems removed
Juice of a lemon
200 grams black beans
200 grams cooked quinoa
Sprouts or shoots
Preheat the oven to 190C and line a large baking sheet with parchment paper.
Place the sweet potatoes onto the baking sheet and add the olive oil, salt, pepper, cumin, and cayenne pepper. Mix to coat well.
Bake for 30-35 minutes, or until golden brown
While the sweet potatoes are baking, prepare the bowls. Massage the mangold with the lemon juice to soften it, then add it to individual bowls with the beans, quinoa, hummus, and sprouts.
Once the sweet potatoes are ready, add them to the bowls. Top with pickled onion and serve immediately.