Bowl Food 4.8
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Sweet Potato, Lentil, Feta and Pomegranate Diversity Bowl

This colourful, salty-sweet, vegetarian bowl makes a great savoury breakfast, brunch or lunch. Feel free to use whatever vegetables you like or have a...This colourful, salty-sweet, vegetarian bowl makes a great savoury breakfast, brunch or lunch. Feel free to use whatever vegetables you like or have available, paying attention to the quantities of nuts, oils and legumes to maintain nutritional balance. Read more This colourful, salty-sweet, vegetarian bowl makes a great savoury breakfast, brunch or lunch. Feel free to use whatever vegetables you like or have available, paying attention to the quantities of nuts, oils and legumes to maintain nutritional balance. This colourful, salty-sweet, vegetarian bowl makes a great savoury breakfast, brunch or lunch. Feel free to use whatever vegetables you like or have available, paying attention to the quantities of nuts, oils and legumes to maintain nutritional balance.

Why is this healthy?
Plant
points
High
fibre
Prebiotics
3+ fruits &
vegetables
Healthy
fats
Diet
Vegetarian Pescatarian
Contains
Dairy, Nuts
Ingredients
Serves 2
Metric Imperial
dijon mustard
smooth
maple syrup
1.5cm cubed
Swaps: chickpeas (can)
cooked
feta cheese
Swaps: cottage cheese, goat’s cheese
crumbled
Swaps: cashews, hazelnuts, pistachios, almonds
roughly chopped
rocket leaves
Swaps: spinach
Swaps: celery
finely sliced
pomegranate (seeds)
Swaps: raspberries

Ingredients

Serves 2
Metric Imperial
dijon mustard
smooth
maple syrup
1.5cm cubed
Swaps: chickpeas (can)
cooked
feta cheese
Swaps: cottage cheese, goat’s cheese
crumbled
Swaps: cashews, hazelnuts, pistachios, almonds
roughly chopped
rocket leaves
Swaps: spinach
Swaps: celery
finely sliced
pomegranate (seeds)
Swaps: raspberries

Method

1

Gather and prepare your ingredients. Preheat the air-fryer to 200°C.

2

Drizzle the sweet potatoes with half of the olive oil and sprinkle with salt and pepper. Place into the air-fryer and bake for 13-15 minutes, until tender.

3

Place the mustard, maple syrup, red wine vinegar, and remaining olive oil into a bowl and whisk to combine.

4

Arrange the cooked sweet potatoes on serving plates with the lentils, feta, walnuts, rocket and fennel. Drizzle with the dressing, sprinkle with pomegranate seeds and serve.

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