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High protein bowl
High protein bowl
High protein bowl
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Cooking time25 minutes
Prep time15 minutes
DifficultyEasy
Servings4 portions
-
1 grated Violife Supreme Cheddarton
- 400g vegan minced meat
- 2 large sweet potatoes, cubed
- 60g tomato paste
- 1 white onion, diced
- 2 garlic cloves, minced
- 1 bunch of parsley, roughly chopped
- 4 tbsp olive oil
- 1 tsp cumin
- 1 tsp salt
- 1 tsp cayenne
- 1 tsp paprika
Garlic herb sauce
-
120g non-fat Greek yogurt (or dairy-free option) or Violife Supreme Creamy
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper, to taste
- Water, as needed to thin the sauce
- Preheat your oven on 180ºC.
- Place the sweet potatoes on a lined baking tray. Drizzle with olive oil and season.
- Bake in a preheated oven for 20-25 minutes.
- In a frying pan, heat the olive oil and sauté the white onion with the garlic. Sauté until soft and translucent, about 5 minutes.
- Add in the vegan minced meat, tomato puree and the spices and sauté until golden brown.
- After about 10 minutes, remove from heat, add in the grated Violife Supreme Cheddarton, keeping some for garnishing later.
- To make the herby sauce, add all the ingredients in a blender and blitz until combined.
- Serve the minced meat over the sweet potatoes in bowls.
- Add more Violife Supreme Cheddarton, a drizzle of herby sauce and garnish with chives.
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