Buddha Bowl with Crispy Kale (3rd)

Directions

1. Preheat oven to 180° C. Chop sweet potato(s) in cubes and quarter the white part of the spring onion. Chop the green part in rings and save for garnish. Cut out the hard stem from the spring kale. Tear the large kale leaves in half. Put everything on a baking tray. Add some olive oil, salt, pepper, paprika powder, cumin and mix well using your hands. Place in the oven for about 20 minutes or until sweet potatoes are soft.

2. Put the quinoa with 200ml of water, and 2 teaspoons Happie Bouillon powder in a pot and bring to boil, let it simmer for about 15 minutes.

3. In a bowl, add the Ackermulch, then cover with cold water. Leave to rehydrate for about 5 minutes until they have grown in size and softened.

4. Drain Ackermulch in a colander and squeeze any excess water from the pieces. In a sauté pan, heat 2 tablespoons of oil, then add the Ackermulch and fry, stirring frequently for 5-7 minutes. Season with salt, pepper and ½ teaspoon paprika powder.

5. For the gremolata, place chopped parsley, 1 clove of garlic, juice from ½ the lemon, 2 tablespoon of olive oil and ¼ teaspoon salt and ¼ tsp pepper in a small bowl. Stir well. Taste and add more as preferred.

6. Cut the avocado in bite sized pieces and put all ingredients in a bowl. Drizzle with the gremolata and add the chopped green spring onion rings. Enjoy!

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