Turmeric Sweet Potato Bowl with Chickpeas | Rice Recipes | SunRice

Turmeric Sweet Potato Bowl with Chickpeas

< 30 Minutes

Serves 4

Vegan

Vegetarian

Turmeric Sweet Potato Bowl with Chickpeas

Ingredients Method

Ingredients


Sunrice Microwave Brown Rice Quinoa 250G Angle

Method


  1. Preheat oven to 225C.

  2. Drain chickpeas well on paper towel. Place chickpeas and sweet potato onto a large shallow baking tray. Add oil and turmeric and toss to coat. Roast 20 minutes or until sweet potato is tender.

  3. To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Divide rice between four bowls. Add sweet potato and chickpeas, spinach and rocket mix and avocado to bowls.

    Tip: Prepare extra ingredients and pack for a healthy lunch the next day (slice avocado and coat with a squeeze of lemon juice to prevent browning).

  4. Place tahini in a microwave proof bowl and microwave on high for 10 seconds or until just warm. Add garlic and lemon juice and mix well. Stir in enough warm water to form a smooth sauce. Serve bowls with tahini sauce and toasted mixed seeds.

    Tip: To make toasted mixed seeds, combine any combination of seeds such as pepitas, sunflower seeds and sesame seeds. Sauté in a small frying pan until toasted.

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Turmeric Sweet Potato Bowl with Chickpeas

< 30 Minutes

Serves 4

Vegan

Vegetarian

Ingredients


Method


  1. Preheat oven to 225C.

  2. Drain chickpeas well on paper towel. Place chickpeas and sweet potato onto a large shallow baking tray. Add oil and turmeric and toss to coat. Roast 20 minutes or until sweet potato is tender.

  3. To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Divide rice between four bowls. Add sweet potato and chickpeas, spinach and rocket mix and avocado to bowls.

    Tip: Prepare extra ingredients and pack for a healthy lunch the next day (slice avocado and coat with a squeeze of lemon juice to prevent browning).

  4. Place tahini in a microwave proof bowl and microwave on high for 10 seconds or until just warm. Add garlic and lemon juice and mix well. Stir in enough warm water to form a smooth sauce. Serve bowls with tahini sauce and toasted mixed seeds.

    Tip: To make toasted mixed seeds, combine any combination of seeds such as pepitas, sunflower seeds and sesame seeds. Sauté in a small frying pan until toasted.