Smoky red pepper, sweet potato and chickpea bowl
Ingredients
serves 2
- •2 medium sweet potatoes, chopped
- •1 400g can chickpeas, drained and rinsed
- •1 red Romano pepper, chopped
- •1½ tbsp olive oil
- •½ tsp smoked paprika
- •1 avocado, sliced
- •½ smoky red pepper sauce (see recipe)
- •Small handful fresh coriander, chives or parsley, chopped
Directions
Cooking mode
- 1. Prepare the red pepper sauce.
- 2. Preheat the oven to 180°C. Prepare 2 baking trays.
- 3. Place the sweet potato and chickpeas on a tray and brush with 1 tbsp olive oil and the smoked paprika. Roast for 20–25 minutes.
- 4. Place the pepper on a tray and brush with ½ tbsp olive oil. Roast for 10–15 minutes.
- 5. Assemble the bowls with sweet potato, chickpeas, pepper and avocado. Drizzle with red pepper sauce and top with a sprinkle of fresh herbs.
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