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The Baked Sweet Potato & Crispy Chickpea Bowl 💚
So simple, but so gooood! I love everything in this bowl and together they give me LIFE! I like to drizzle mine with a lemon tahini dressing too 😋
The recipe:
🌱 1 medium sweet potato, cut into bite-sized chunks
🌱 400g can chickpeas, drained & rinsed
🌱 1tsp garlic granules
🌱 1tsp smoked paprika
🌱 1tsp ground cumin
🌱 salt & pepper to season
🌱 sliced romaine lettuce or a couple handfuls of spinach
🌱 sliced tomatoes
🌱 1/2 ripe avocado
🌱 red onion, diced (optional)
🌱 1tbsp tahini
🌱 juice of 1 lemon
🌱 pinch of salt
🌱 a drizzle of olive oil
Method:
1. Preheat oven to 200C/180C fan/400F/ Gas 6. Line a large baking tray with non stick baking parchment.
2. Drain & rinse your chickpeas then pat them dry using a clean tea towel.
3. Add the chickpeas and sweet potato chunks to a mixing bowl, drizzle with a little olive oil (can do it oil free if you prefer), add all the spices, season with salt & pepper then give it all a good stir until the SP and chickpeas are saturated with the spices.
4. Pour them onto your baking tray, then bake in the oven for 20 minutes until the chickpeas are crispy and the sweet potatoes are soft.
5. Make the lemon tahini dressing by mixing the tahini, lemon juice and a pinch of salt together in a cup until you form a paste, then stir in a couple tbsp of water to reach your desired consistency.
6. Arrange the lettuce, tomatoes, red onion & avocado in your bowl, then add the baked sweet potatoes & chickpeas and drizzle with the lemon tahini dressing. Enjoy! 😋
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