Vegan Sweet Potato Bowl

Ingredients

• 1 bag Davert (spelt like rice)
• 2 Sweet potatoes
• 4 tbsp olive oil
• Salt
• Pepper
• 1 broccoli head
• 1 Avocado
• 0.5 lemon (juice)
• 2 tsp Davert (brown flaxseed)

Instructions

1. 1.

   Cook the spelt according to package instructions.

2. 2.

   Meanwhile, wash and pat dry the sweet potatoes, cut them in half lengthwise, score the cut surfaces crosswise, place the halves skin-side up on a parchment-lined baking sheet, brush with 2 tbsp olive oil, season with salt and pepper, and bake in an unheated oven at 250 °C (fan 230 °C; gas: highest setting) for about 15–20 minutes. Check frequently to avoid over-darkening.

3. 3.

   In the meantime, trim, wash, and chop the broccoli into small pieces and steam in lightly salted water for about 3–5 minutes. Halve the avocado, remove the pit, scoop out the flesh with a spoon, and slice thinly.

4. 4.

   Arrange spelt, sweet potatoes, broccoli, and avocado in four bowls. Drizzle remaining olive oil over them, season with salt and pepper, then sprinkle lemon juice and flaxseed across the vegan sweet potato bowl.