Sweet Potato Sustain-a-bowl
Why you'll love this dish
🌱 🍠 Fuel Your Health and the planet! Introducing what I like to call the Sustain-a-Bowl, a simple, nutrient-packed meal that’s all about minimizing waste and maximizing wellness. Using a roasted sweet potato as the bowl cuts down on extra dishes, so there's less water and energy needed for cleanup. It’s a small choice with a big impact! Each ingredient is picked for its health benefits and its lighter footprint on the planet. Enjoy a meal that does good for you and the earth!
Benefits
Sweet Potato: A rich source of beta-carotene, which your body converts to Vitamin A, supporting vision, immune function, and skin health.
Edamame: This legume packs plant-based protein and fiber, reducing dependence on resource-intensive animal proteins.
Mango: High in Vitamin C, supporting immune health and collagen formation—plus, mango trees are relatively low-impact crops.
Hemp Seeds: Contain omega-3 fatty acids and protein, promoting heart health without the carbon footprint of fish oils.
Broccoli Sprouts: Concentrated in sulforaphane, a potent antioxidant that aids cellular health and fights inflammation.
Sweet Potato Sustain-a-bowl
Servings:
2
55 minutes
45 minutes
10 minutes
Prep Time
Cook Time
Total Time
Ingredients
2 medium sweet potatoes (about 19 oz / 550g), sliced in half lengthwise
1.5 cups (222 g) shelled edamame, thawed
1 cup (165 g) mango, chopped
1 medium cucumber, finely chopped
¼ cup (40 g) pickled onions, finely chopped
½ cup (8 g) cilantro, finely chopped
½ jalapeño, deseeded and finely chopped
2 tbsp (20 g) hemp seeds
1 tbsp (15 ml) lime juice
1 tsp ground cumin
¼ tsp sea salt flakes
½ avocado, sliced
1 oz (30 g) broccoli sprouts
Instructions
Preheat your oven to 400°F (200°C). Place the sweet potatoes cut-side down on a parchment-lined baking tray. Bake for 45 minutes, or until tender.
In a large bowl, mix together the edamame, mango, cucumber, hemp seeds, pickled onions, cilantro, jalapeño, lime juice, cumin, and sea salt flakes.
Flip the baked sweet potatoes over and gently mash the insides with a fork to create a slight hollow.
Spoon the edamame mixture over the sweet potatoes, top with avocado slices and broccoli sprouts, and serve.
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