cumin spiced sweet potato lunch bowl

SERVINGS: 2

PREP TIME: 8 minutes

COOK TIME: 35 minutes

INGREDIENTS:

for potatoes:

2 tbsp sunflower oil (or any high heat cooking oil like avocado oil, safflower oil, grape seed oil)

1 medium sized sweet potato, rinsed and diced into 1/2 inch cubes

1 tsp cumin seeds

1 tsp salt

for zucchini:

1 tbsp olive oil

1 large zucchini, rinsed, quartered lengthwise and diced into 1/2 inch pieces.

1/2 tsp crushed red pepper flakes

1 garlic clove, minced

1/2 tsp salt

handful of shredded carrot (optional)

for greens:

handful of baby arugula

1 avocado, pit removed, halved and sliced

1 lime, juiced

sea salt, cracked pepper and olive oil

DIRECTIONS:

Preheat oven to 400.

Throw sweet potato, sunflower oil, cumin seeds and sea salt on roasting pan. Using clean hands, toss together to evenly combine. Throw pan in oven and roast for 30-35 minutes, checking on and stirring every 10 minutes or so.

Meanwhile, in a large saucepan, heat olive oil. Toss in zucchini, crush red chili flakes, salt, shredded carrot and garlic. Sauté on low heat, stirring often, for about 15 minutes or until zucchini is tender and slightly browned.

Lastly- throw a handful of baby arugula at the bottom of your bowls and drizzle with salt, pepper, olive oil and a juice from half a lime. Toss with clean hands to combine.

Once potatoes are done, slide them on top of the arugula, scoop in the zucchini, add an avocado half on the side. Drizzle the entire bowl with a pour of olive oil, sea salt and juice from the other half of the lime. Enjoy!