coconut-potato-bowl

Recipe: Coconut Potato Bowl with Lime and Ginger

hellomagazine.com

A healthy vegetarian bowl full of flavour presented by Jersey Royals recipes.

Serves: 2

Prep time: 20 minutes

Cook time: 30 minutes

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Ingredients:

200g Jersey Royal potatoes, roughly chopped

150g cauliflower florets

2 tbsp coconut oil, melted

Sea salt and pepper

100g asparagus

½ tsp olive oil

75g soy beans, cooked

10 cherry tomatoes, halved

3 spring onions, sliced

100g superfood salad eg baby kale with beetroot

15g coconut flakes, toasted (see tip), to garnish

coconut-potato-bowl

For the dressing:

1 tbsp olive oil

Finely grated zest and juice 1 lime

2cm piece ginger, peeled and grated

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Method:

Preheat the oven to 200C/fan 180C/gas mark 6. Place the potatoes and cauliflower florets in a roasting tray, drizzle over the coconut oil and toss to coat. Sprinkle with sea salt and pepper and roast for 30 minutes until tender and beginning to brown.

In the meantime, prepare everything else; brush the asparagus with ½ tsp olive oil, heat a griddle pan until hot and cook the stems until charred and tender. Set aside.

For the dressing, whisk together the olive oil and lime juice, then stir in the zest and ginger and season with some salt and pepper.

To assemble, arrange the potatoes and cauliflower to one side and place the other ingredients round the bowl (or how you prefer), drizzle with the dressing and scatter over the coconut flakes, or serve on the side.

Tip: Toasting coconut flakes accentuates their flavour – simply dry fry in a small pan for a few minutes until they are golden brown and aromatic. Be careful as they do catch and burn easily.

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