My love for sweet potato is never-ending whether it is roasted, baked, steamed or mashed. I always ensure my root vegetables including potatoes are organic as conventionally-grown ones are sprayed heavily with pesticides to stop them from sprouting. Sweet potatoes are high in betacarotene- a form of vitamin A, vitamin B and C as well as fibre. One of my favourite combinations is roasted sweet potato with a lemon tahini sauce.
It is no secret that a majority of my lunch and dinners are some sort of nourish-bowl. You can see the ideal components of a nourish bowl here. This bowl is satisfying and warming during the cooler days thanks to the additional of dried chilli flakes in the baked tempeh and the fresh garlic and ginger in the sautéed kale. I have used my favourite lupin and wild red rice tempeh in this recipe which is soy-free and locally made.