Ingredients
Serves 4 - 6
- 2 medium sweet potatoes, cut into small cubes
- 1 butternut, peeled and cut into half moons
- 2 Tbsp (30ml) of olive oil
- 1 tsp (5ml) ground cumin
- 1 tsp (5ml) paprika
- Pinch of chilli flakes(optional)
- 1 x 400g can of chickpeas, rinsed and drained
- 80g of rocket
- 40g of watercress
- 8 slices of streaky bacon
- 2 rounds of feta, cubed
- 1⁄2 cup(125ml) Nola Original Mayonnaise
- Juice of 1 lemon
- Seasoning
Method
- Preheat the oven to 180°C
- Toss the sweet potato and butternut into the oil and spices and season.
- Spread onto a lined baking tray and roast in the oven for 25-30 minutes or until golden brown and crispy.
- Add the bacon strips 10 minutes before the end of your cooking time.
- Remove the bacon and set the rest of the veggies aside to cool.
- Roughly chop the bacon into pieces.
- Add the lemon juice to the mayo and season with black pepper.
- Assemble the buddah bowls with a base of rocket and top with the cooled roasted veg, chickpeas and watercress.
- Sprinkle over the bacon and feta and drizzle over the mayo dressing.
