Clean and green lunch

Sweet potato is one of my ultimate comfort foods, I love roasting them with tons of spices, for me the bigger the flavour the better! They're a nutrient powerhouse, and particularly high in Vitamin A, a great antioxidant, so all round good news!

This was a very simple but super nutritious raid the fridge recipe, to feed myself and two hungry boys, it worked just a treat! 

3 sweet potatoes

2 peppers

half a red cabbage

Handful of spinach

3 spring onions 

1 avocado

2 birds eye chillies, finely chopped

1 garlic clove, crushed

1 tsp of toasted coriander seeds

1 tsp of toasted fennel seeds

1 tsp smoked paprika

1tsp ground coriander

1 tsp ground cumin

1/2 a lemon

A healthy glug of olive oil

Sea Salt

Chilli flakes 

1. Preheat your oven to 180 oc. Dice your sweet potato into 2cm cubes, dress liberally with olive oil, paprika, coriander , cumin and some sea salt. 

2. Place on a lined baking tin and bake for around 40 mins or until soft.

3. In the meantime toast your fennel and coriander seeds until golden brown and aromatic, allow to cool and grind in a pestle and mortar. 

4. Chop the pepper finely, slice the avocado, finely slice the red cabbage, place together in a large bowl to season. 

5.  Chop your birds eye chillies, (I keep the seeds in, it's winter and I want the heat) and finely slice the spring onions.  

6. Mix together the sweet potato with the other veg and add the chopped birds eye chillies and spring onions.

7. Finely make your dressing, crush the garlic, add the toasted seeds, along with the juice of half a lemon and a good glug of olive oil, season with salt and chilli flakes. Check for flavour.

8. Dress your vegetables,  adding a handful of spinach, you want everything well coated and full of flavour. 

9. Serve up on it's own or with some hot smoked salmon or roast chicken.