Vegan Recipes
& Plant-Based Living

• 300g sweet potato, cubed
• 200g cooked quinoa
• 1 can chickpeas, drained
• 1 ripe avocado, sliced
• 120g edamame, shelled
• 100g red cabbage, shredded
• 2 tbsp rice wine vinegar
• 1 tsp maple syrup
• 1 tbsp olive oil
• 1 tsp smoked paprika

• 4 tbsp tahini
• 2 tbsp lemon juice
• 1 small clove garlic, minced
• 3–4 tbsp warm water
• ½ tsp cumin
• Salt to taste

1. 1Pickle the cabbage. Toss shredded red cabbage with rice wine vinegar, maple syrup and a pinch of salt. Set aside for at least 20 minutes — it will turn a gorgeous vivid pink.
2. 2Roast the sweet potato. Toss cubed sweet potato in olive oil, smoked paprika and salt. Spread on a baking tray and roast at 200°C for 25–30 minutes until caramelised and tender.
3. 3Crisp the chickpeas. Pat chickpeas dry, toss with olive oil, cumin and paprika. Roast alongside the sweet potato for the last 20 minutes until golden and crunchy.
4. 4Make the tahini drizzle. Whisk tahini, lemon juice, garlic and cumin together. Add warm water a tablespoon at a time until you have a smooth, pourable sauce. Season with salt.
5. 5Cook the quinoa. Rinse 150g quinoa, cook in 300ml water for 15 minutes until fluffy. Fluff with a fork and season lightly with salt and olive oil.
6. 6Assemble the bowl. Divide quinoa between two bowls. Arrange sweet potato, pickled cabbage, avocado, edamame and crispy chickpeas in sections. Drizzle generously with tahini sauce and serve immediately.

Nutritional values are per serving and approximate. This bowl is a powerhouse of plant-based nutrition — high in fibre, healthy fats, complete protein from quinoa and edamame, and rich in vitamins A, C and K.