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+ servings

Zucchini Sweet Potato Nourishing Bowl

Miranda | My Anosmic Kitchen
Get a load of these spices in a 5 minute curried potato dish, brown the sliced zucchini in a hot (fat free) skillet and serve with a superb parsley vinaigrette dressing along with fresh vegetables, nuts and seeds.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 2 sweet potatoes (cut into cubes and steamed or parboiled)
  • 6 small zucchini (2 or 3 large)
  • radish, cucumber, colorful cherry tomatoes, pomegranate, fresh strawberries and mixed seeds.
  • ½ cup tahini (see recipe for tahini under my tips section)
  • fresh mint for dressing

SPICES

  • 2 tbsps turmeric
  • ½ teaspoon cumin spice
  • ½ teaspoon coriander
  • 1 teaspoon fennel seeds
  • ½ teaspoon salt
  • ½ teaspoon garam masala
  • ½ teaspoon curry powder
  • 3 tbsps coconut oil

PARSLEY VINAIGRETTE

  • 1 cup parsley (finely chopped)
  • 1 large freshly squeezed lemon and grated zest
  • 3 small fresh garlic cloves (pressed)
  • ½ small red onion finely chopped

Instructions
 

SWEET POTATOES & CURRY

  • Heat the oven to 190 degrees C and prepare an oven tray with baking paper.
  • Rinse and cut the potatoes into cubes (peels on!)
  • Parboil or microwave steam the potatoes
  • Heat a pan, add all the spices, oil and salt bringing to a boil stirring constantly to prevent burning and adding a little water to allow the spices to cook properly
  • Add the potatoes into the pan and mix thoroughly with the spices.
  • Remove from the heat and toss into oven tray, drizzling some of the cooked spice mix over the potatoes.
  • Bake at 190 degrees for 10 to 15 minutes turning over once and adding any left over spice mix and a drizzle of olive oil if needed. Bake till golden brown.

ZUCCHINI

  • Heat a skillet, rinse the zucchini, slice length-ways with the peels on!
  • Add sliced zucchini into the skillet and brown on both sides. Set aside.

Parsley & Lemon Vinaigrette

  • Add the chopped parsley, garlic, red onion, lemon juice & zest into the bowl of a food processor and spin till you get a tasty green vinaigrette.
  • When the zucchini is browned pour in a little parsley vinaigrette, toss in the heat and set aside.
  • In a large slightly round bowl arrange all the prepared ingredients, drizzle some tahini dressing over the curried sweet potatoes for extra flavor, sprinkle promegranate and seeds over the bowl ingredients and a drizzle of balsamic over the strawberries. Enjoy :)
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