Vegan sweet potato energy bowls, inspired by Mexican flavours and using what's available in northern Europe in winter. Red cabbage, pickled onions, quinoa, and kidney beans are featured here with greens and plenty of spices for an easy, colourful meal.
Place the cabbage into a bowl and top with the remaining ingredients. Use your hands to mix well, then set aside and let it rest while you prepare everything else.
Spicy Roasted Sweet Potato
Preheat the oven to 200°C (400°F). Cut the sweet potato lengthwise, then lengthwise again, then slice into 1cm pieces. Quarter the onions, and place both onto a baking sheet. Add the oil and spices then use your hands to mix until the vegetables are fully coated in the spices. Roast for 20-22 minutes or until golden. Prepare the remaining elements while the vegetables cook.
Quick Spiced Kidney Beans
Heat a large pan over medium. Add the oil, followed by the beans and spices. Cook for a couple of minutes, stirring regularly, then add the vinegar, stir, and remove from the heat.
To build the bowl:
Place half of each element into bowls, and top with extra lemon juice if desired. Serve immediately or let the warm parts cool before packing lunches.
* Proper pickled onions take a couple of hours, so if you don't have some kicking around, you can also make them the night before or up to several days ahead of time. Just thinly slice a red onion and place it in a jar with the juice of a lemon and a good pinch of salt, then shake it every once in a while until the onion is thoroughly pink, at least two hours. I usually make some and keep it in the fridge to add to everything. For a quicker method, you can try The Full Helping's quick pickled onions, but I really recommend making them the slow way if you can.