Kale, sweet potato & tahini bowl 

Kale, sweet potato & tahini bowl 
Kale, sweet potato & tahini bowl 
Kale, sweet potato & tahini bowl

Some might say that starting the New Year with a large Burger King meal and a side of chilli cheese bites was a little ill-advised, but I disagree. Start as you mean to go on – and, to be fair, I was dangerously hungover at the Newport Pagnall services off the M1.
It’s a very cruel place – you have to walk over the motorway to get to the Burger King – but desperate times call for desperate measures, and Jamie and I were in no state to settle for a Waitrose sandwich. So, over the bridge we went on that New Year’s day, and dined on cold burgers on plastic trays surrounded by screaming children. It was magical.
Come to think of it, I’ve never been all that keen on New Year’s Eve. Much like Burger King, it always promises so much but ultimately leaves you unsatisfied and with a bit of a dodgy tummy.
Anyway, new year, new you, right? So, in an attempt to redeem myself, I’ve made deliciously nutritious raw kale, sweet potato and tahini bowls. Happy 2019 – let the games begin!


Kale, sweet potato & tahini bowl
Serves 4 / Hands on time 45 mins / Total time 45 mins / V
2 tsp rapeseed oil
1 large sweet potato, cut into wedges
125g bulgur wheat
300ml cold water
½ vegetable stock pot, I use Knorr
4 handfuls of kale
Juice of half a lemon
1 can chickpeas, rinsed and drained
1 tsp extra virgin olive oil
225g halloumi, thickly sliced
Dressing
2 tbs tahini paste
1 tbs extra virgin olive oil
Juice of a lemon
1 tsp sea salt flakes
2 garlic cloves, crushed
2 tbs boiled water


Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Slice the sweet potato into wedges and place in a non-stick oven tray. Drizzle with rapeseed oil and sprinkle generously with salt and black pepper. Give the potatoes a good mix to make sure the wedges are evenly coated. Roast in the oven for 20 mins.
2. Meanwhile, measure out the bulgur wheat and pour into a small saucepan along with 300ml of cold water and half a stock pot. Place over a medium to high heat until boiling before turning down and simmering for 8 minutes. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
3. To make the dressing, combine all of the ingredients together in a small bowl until you have a smooth and silky dressing. Rinse and drain the chickpeas and put both to one side.
4. After 20 minutes, remove the wedges from the over, give them a good shake before returning to the oven for a further 15 minutes.
5. In a large bowl, add 4 handfuls of kale along with a good pinch of salt, the juice of half a lemon and a teaspoon of extra virgin olive oil. Using your hands, give the kale a toss and a good massage for a couple of minutes to help break down the tough fibres. Add the chickpeas and mix in half of the tahini dressing. Above five minutes before the sweet potatoes are cooked start cooking the halloumi.
6. Place the halloumi slices in a non-stick frying pan with a bit of oil over a high heat and sizzle on both sides for a couple of minutes until golden brown.
7. Finally, divide the bulgur wheat into bowls and top with the kale, chickpeas, roasted sweet potato, halloumi and a good drizzle of the remaining dressing.

Kale and tahini salad bowl
Kale and tahini salad bowl


If you’ve had a go at making my kale, sweet potato & tahini bowl or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com


V – Vegetarian