Here’s a great bowl with sweet potatoes, marinated green lentils and nectarines. I improvised a sauce with tahini and peanut butter, and it was absolutely fab! Already a new favourite.

Ingredients
whole bulghur, cooked in vegetable stock
sweet potato
panko
green lentils
olive oil
lemon juice
garlic
basil
pickled carrots and red onions
baby corn
nectarines or peaches
edamame beans
vegan sriracha mayo

Peanut Tahini Sauce
1 tbsp crunchy peanut butter
1 tbsp tahini
0,5 tsp brown sugar
2 tbsp water or almond milk
a squeeze of lemon juice
a pinch of salt

Peel and dice the sweet potatoes, cubes of 1×1 cm is a good size. Cook until fork tender. Drain well.
In a small bowl, mix lemon juice, olive oil, finely chopped garlic and a pinch of salt. Add the green lentils (pre-cooked), chop a few leaves of basil and leave to marinate until the rest of the food is ready to serve.
Slice the necatrines and cook the edamame beans.
Roll the sweet potato cubes in panko and fry in cooking oil on high heat.
Stir the ingredients for the tahini sauce together and add more water or almond milk for a thinner sauce.
Put bulgur in the bottom of a bowl and top with all other ingredients. Finish off with a spoonful of peanut tahini dressing and drizzle sriracha mayo on top.