Coconut Potato Bowl with Lime and Ginger


Serves: 2

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

For the dressing;
1 tbsp olive oil
Finely grated zest and juice 1 lime
2cm piece ginger, peeled and grated


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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