Turmeric Sweet Potato Bowl with Chickpeas
< 30 Minutes
Serves 4
Vegan
Vegetarian
Turmeric Sweet Potato Bowl with Chickpeas
Ingredients
Method
Preheat oven to 225C.
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.
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).
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.
More Like This
< 1hr This jewelled black rice salad is a delicious spin in your typical salad. Topped with labne and pomegranate dressing, this dish is full of zesty flavour!
Mexican Chicken Fajitas
< 30 Enjoy easy Mexican with these delicious chicken fajitas! A great way to feed your family on a Friday night bursting with flavour!
Poh's Oyster Mushroom & Snowpea Stir Fry
< 20 This combo of seasonings goes with anything but it’s particularly good for a vegetarian option because the chilli bean sauce is so flavourful and adds an incredible depth of flavour to vegetables. Any variety of rice will suit this dish but because it’s a vegetarian dish I like pairing it with brown rice for its nuttiness and robust bite.
Turmeric Sweet Potato Bowl with Chickpeas
< 30 Minutes
Serves 4
Vegan
Vegetarian
Ingredients
Method
Preheat oven to 225C.
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.
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).
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.