Makes 2 large bowls



1 large sweet potato, peeled and sliced lengthways

1 bunch watercress (or any other greens), roughly chopped

1 can chickpeas, thoroughly rinsed

150 grams quinoa and rinsed

I avocado, halved and sliced

A few sprigs mint, leaves pulled, roughly chopped

2 tablespoons hummus

2 tablespoons coconut oil

2 tablespoons currents

2 tablespoons tamari

1 teaspoon each cumin and turmeric, pinches of sea salt and cayenne pepper  

1 tablespoons extra virgin olive oil

1 teaspoon apple cider vinger

2 tablespoons activated pepita seeds (or any seed of choice)




Preheat the oven to 180C

Toss the sweet potato pieces in 1 tablespoon of coconut oil and tamari on a roasting tray and roast in the oven for 30- 40 minutes or until cooked through

Bring quinoa to a boil on the stove in 3 cups of filtered water, turn down the heat, add turmeric and a pinch of sea salt, simmer stirring occasionally until all water is absorbed, set aside to cool

Dress the watercress and mint in extra virgin olive oil and apple cider vinegar, season and set aside

Toss the chickpeas, currents, cumin, cayenne and sea salt in bowl then heat 1 teaspoon of coconut oil in a fry pan on a low temperature, add the chickpea mixture and warm through

Build the bowls by distributing all the elements between the 2 bowls, dolloping a tablespoon of hummus on each and sprinkle with pepita seeds