We are often asked what air frier do we use and recommend and the only answer is Instant Air fryers and they’re currently running a BLACK FRIDAY DEAL, off their Vortex appliances of up to 40% off! Check them out here! In this recipe we use the Instant Vortex air fryer which has a dual drawer so you can cook two separate things in either drawer and get them to sync finish which is super handy. 

Sweet Potato Bowl

Longevity Sweet Potato bowl


This is a super tasty antioxidant rich bowl that is packed with nutrition. We use purple sweet potatoes which are one of the main sources of calories of some of the longest living people in the world in Okinawa. If you can’t source purple sweet potatoes no problem just use regular ones. We also air fry a delicious tofu and serve it all on a bed of yellow quinoa and a plethora of fantastic serving suggestions which you don’t need them all!! They are just suggestions, as always work with what you have and what you like!

Takes 30 minutes

Serves 2

Ingredients
 

  • 400 g purple sweet potato
  • 400 g chickpeas
  • 3 tbsp light tahini
  • 1 lemon
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 red chilli
  • small bunch of coriander stalks
  • 4 tbsp sesame seeds

Tofu

  • 200 g firm tofu
  • 3 tbsp tamari
  • 2 tbsp nutritional yeast
  • 2 tbsp maple syrup
  • 1 tsp smoked paprika

Instructions
 

  • Slice the sweet potatoes into bite sized pieces. Put them in your Instant Vortex Air fryer. Add 1 tsp of salt and about 7 sprays of oil and mix well. Put them on to air fry for 13 minutes at 200C.
  • 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.
  • Blend until smooth which might take 1-2 minutes. You may need to add a couple of tablespoons of water to reach a smooth consistency and you may want to stop it a couple of times to scrape down the sides of the food processor. Taste and season with more salt and black pepper until you reach your desired amount of seasoning.
  • Using a tablespoon, take a heaped amount of the mix and shape it into a small falafel sized disc. Put the sesame seeds in a bowl and you can then coat each ‘disc’ in the sesame seeds. Repeat with the rest of the mix. Place the discs in your Instant Vortex air fryer and air fry for 10 minutes.
  • Slice the tofu in half along its side. Then slice it diagonally across so you are left with 4 triangular equal sized pieces of tofu. In a flat bottomed medium sized bowl mix together the tamari, maple syrup, nutritional yeast, smoked paprika and mix together with a fork. Add the tofu to the bowl and coat each piece in the sauce. Add them to the second drawer of your Instant Vortex airfryer and air fry for 10 minutes at 200C.
  • Add the quinoa to a small pot along with the turmeric powder and suitable amount of water (1 part quinoa to 1.5 part water) and put on a high heat. We always cook quinoa on a high heat with the lid on. Once it boils reduce the heat to low to medium and cook until nearly all the water has evaporated. Turn the heat off, leave the lid on and leave it to sit for a good 5 minutes to sit in its own steam and fluff right up. To serve: Serve each plate with some quinoa, a piece of tofu, a couple of sweet potato fritters, some kimchi, avocado slices and whatever you have out of what we suggest to serve with! What we have suggested in terms of serving suggestions is our ideal but as always work with what you have and what you like!!
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