Longevity Purple Sweet Potato bowl
This super-tasty, antioxidant-rich bowl is packed with nutrition. We use purple sweet potatoes, one of the main calorie sources for some of the longest-living people in Okinawa. If you can’t find purple sweet potatoes, no problem – just use regular ones. We also air-fry a delicious tofu and serve it over a bed of yellow quinoa, accompanied by a variety of suggested toppings. Use what you like and have on hand!
Takes 40 minutes
Serves 4
Ingredients
- 400 g purple sweet potato (or regular sweet potato)
- 400 g chickpeas
- 3 tbsp light tahini
- 1 lemon / lime
- 2 cloves garlic
- 1 tsp salt
- 1/2 red chilli
- small bunch of coriander (stalks only)
- 4 tbsp sesame seeds to garnish (optional)
Tofu
- 200 g firm tofu
- 3 tbsp tamari / soy sauce
- 2 tbsp nutritional yeast (optional)
- 2 tbsp maple syrup
- 1 tsp smoked paprika
Quinoa
- 150 g quinoa
- 1 tsp turmeric powder
To Serve
- 1 ripe avocado
- pickled red onion
- kimchi
- chilli sauce
- coconut yoghurt
- mixed colour cherry tomatoes
- coriander leaves
Instructions
- Slice the sweet potatoes into bite-sized pieces. Add 1 tsp of salt and about 7 sprays of oil and mix well. Air-fry them for 13 minutes at 200°C.
- Into a food processor add the air fried sweet potatoes along with all the remaining ingredients for the purple sweet potato fritters ensuring to only use the stalks of the coriander, keep the coriander leaves to garnish with when serving.
- Using a tablespoon, shape the mixture into small discs. Coat each disc in sesame seeds (optional). Air-fry the discs for 10 minutes.
- Slice the tofu block into 4 equal triangular pieces. In a flat-bottomed, medium-sized bowl, mix tamari, maple syrup, nutritional yeast, and paprika. Coat the tofu evenly in the sauce. Air-fry for 10 minutes at 200°C.
- Add the quinoa, turmeric, and 1½ parts water to a pot. Cook on high heat with the lid on. Once it boils, reduce the heat and simmer until the water evaporates. Remove from heat and let it steam for 5 minutes.
- To serve, plate the quinoa, tofu, sweet potato fritters, kimchi, avocado, and any preferred toppings like pickled red onion, chilli sauce, or coconut yoghurt. Garnish with coriander leaves.
