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2 medium sweet potatoes, cut into small cubes
1 butternut,peeled and cut into half moons
2 Tbsp (30ml) of olive oil
1 tsp (5ml) ground cumin
1 tsp (5ml) paprika
Pinch of chilli flakes(optional)
1 x 400g can of chickpeas, rinsed and drained
80g of rocket
40g of watercress
8 slices of streaky bacon
2 rounds of feta,cubed
1⁄2 cup(125ml)Nola Original Mayonnaise
Juice of 1 lemon
Preheat the oven to 180°C
Toss the sweet potato and butternut into the oil and spices and season.
Spread onto a lined baking tray and roast in the oven for 25- 30 minutes or until golden brown and crispy.
Add the bacon strips 10 minutes before the end of your cooking time.
Remove the bacon and set the rest of the veggies aside to cool.
Roughly chop the bacon into pieces.
Add the lemon juice to the mayo and season with black pepper.
Assemble the buddah bowls with a base of rocket and top with the cooled roasted veg, chickpeas and watercress.
Sprinkle over the bacon and feta and drizzle over the mayo dressing.