A bowl built for your skin: roasted sweet potato and red pepper over nutty quinoa, with a handful of spinach and creamy avocado folded through. Colour on the plate usually means antioxidants in the bowl, and this one is loud.
Ingredients
- 1 large sweet potato, peeled and diced
- 100g quinoa, rinsed
- 1 red pepper, sliced
- 2 handfuls of spinach
- 1 ripe avocado, sliced
- 2 tbsp extra virgin olive oil
- Juice of half a lemon, salt and pepper
Method
- Heat the oven to 200°C (fan 180°C). Toss the sweet potato and red pepper with 1 tbsp of the oil and roast for 25 minutes, turning once.
- Meanwhile, simmer the quinoa in plenty of water for 12–15 minutes until the grains uncurl, then drain.
- Wilt the spinach through the warm quinoa off the heat.
- Divide between two bowls, top with the roasted vegetables and avocado, and dress with the remaining oil and lemon.
Why it works
Skin health is largely a nutrient story, and this bowl covers the main characters: beta-carotene from the sweet potato, vitamin C from the pepper and spinach, and the vitamin E and monounsaturated fats of avocado and olive oil, which help the fat-soluble antioxidants absorb. Quinoa rounds it out with complete plant protein.
