Lunch · Dinner · Plant-Based

Chickpea & Sweet Potato Bowl

Roasted sweet potato, chickpeas, kale and tahini.

Prep 10 min · Cook 20 min · Makes 2

Ingredients

• Chickpeas (cooked, drained)1 15 oz can
• Sweet potatoes (raw)2 medium
• Kale2 cups
• Avocado1 whole
• Tahini2 tbsp
• Olive oil, lemon, garlic and cuminto taste

Instructions

1. Heat oven to 200 °C (400 °F). Drain and rinse chickpeas; cube sweet potatoes.
2. Toss chickpeas and sweet potatoes with a little olive oil, garlic and cumin. Roast until potatoes are tender, about 20–25 minutes.
3. Divide kale between two bowls. Add roasted vegetables, chickpeas and sliced avocado, then drizzle with tahini thinned with lemon juice and water.