Tahini sweet potato bliss bowl

Yield: 4 servings


  • 4 small (about 100g each) beetroot, trimmed leaving 3cm stalks
  • Olive oil, for cooking
  • 200g broccolini
  • Vegetable oil, for deep-frying
  • 4 serves McCain Sweet Potato Wedges
  • 350g cooked cracked freekeh
  • 40g dried cranberries or sour cherries
  • Lemon juice, for seasoning
  • 80g hummus
  • Toasted pepitas, to serve
  • Tahini and orange dressing (Makes about 150ml)
  • 60g hulled tahini
  • 10g brown sugar
  • 50ml orange juice
  • 20ml mild olive oil
  • Pinch salt


  1. To make the tahini and orange dressing, whisk all of the ingredients together in a bowl until combined and smooth. Note that the sauce may thicken on standing and need a little more water to loosen slightly. Store in an airtight container in the fridge for up to 7 days.
  2. Preheat the oven to 200°C fan-forced. Put the beetroot in a large tray and toss with a little oil. Roast for 20–35 minutes until tender. Cool slightly and peel.
  3. Heat a chargrill or chargrill pan over high heat. Toss the broccolini in a little oil and season well with salt and pepper. Chargrill until well-marked all over.
  4. Preheat the frying oil to 175°C. Deep fry the wedges from frozen. Cook 1/3 basket (approx. 700g) of product for 3 1/4 – 3 3/4 minutes. Shake to remove excess oil. When using smaller amounts reduce cooking time. Do not overcook.
  5. Toss the freekeh and cranberries or cherries together and season to taste with salt, pepper and lemon juice.
  6. Arrange the wedges, broccolini, freekeh salad, beetroot and hummus in a large bowl. Drizzle with dressing and scatter with pepitas.