Colourful Power Bowl

Looking for a quick colourful bowl to fill you up at lunchtime, or something you can whip up in a matter of minutes for a school night supper? Look no further!
This bowl is high in protein, low in fat, vegan, and full of vitamins and antioxidants.
It takes about 20-25 minutes to make, and can be made in advance and eaten cold as a packed lunch.

Ingredients
3 sweet potatoes- I used 2 large purple sweet potatoes, and 1 large orange sweet potato.
1 tin dark red kidney beans
2 spring onions/ scallions
1/2 - 1 green chilli (depending on taste)-I used a small serrano, however japaneño would work here too.  You can substitute with  padrón or shishito for a milder flavour.
2 large tomatoes
2 tbsp capers (optional)
1/2 large English cucumber
1/2 Spanish onion
Salt and pepper to taste
1/4 tsp nigella seeds (optional)


Method
First, pickle the onion and cucumber by slicing thinly into strips and adding to a bowl with the salt and apple cider vinegar. Mix and set to one side.
Slice the sweet potatoes into cubes. Add 2-3 tbsp water to a frying pan on medium heat, add the potatoes, and cover. Cook for 15-20 minutes, stirring occasionally and adding water as needed until the potatoes are soft and cooked through.
Chop the tomatoes and spring onion/ scallion. Add a little finely sliced green chilli pepper to taste add to a bowl.
Drain and rince the red kidney beans, mix with the tomato mixture. Add capers to taste.
Place the potatoes, the pickled onion and cucumber, and the bean and tomato mixuture into a bowl.
Season to taste- I love adding a pinch of nigella seeds for taste and contrast, everything bagel seasoning works really well here too.