Coconut Potato Bowl with Lime and Ginger
This Coconut Potato Bowl with Lime and Ginger made with Jersey Royal new potatoes is a substantial vegan bowl packed with flavour, texture and colour.
Ingredients
- 200 g Jersey Royal potatoes roughly chopped
- 150 g cauliflower florets
- 2 tbsp coconut oil melted
- sea salt for seasoning
- pepper for seasoning
- 100 g asparagus
- ½ tsp olive oil
- 75 g soy beans cooked
- 10 cherry tomatoes halved
- 3 spring onions sliced
- 100 g superfood salad e.g. baby kale with beetroot
- 15 g coconut flakes toasted (see tip), to garnish
For the dressing
- 1 tbsp olive oil
- 1 lime finely grated zest and juice
- 2 cm piece ginger peeled and grated
Instructions
- Preheat the oven to 200°C/fan 180°C/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.