Sweet potato and chickpea grain bowl with tahini sauce

Sweet potato and chickpea grain bowl with tahini sauce

Ingredients

serves 2
  • •100g rice or quinoa, rinsed
  • •1 tbsp olive oil
  • •1 large sweet potato, sliced
  • •1 400g can chickpeas, drained and rinsed
  • •1 tsp paprika
  • •½ tsp cumin
  • •½ tsp turmeric
  • •Pinch chilli flakes
  • •50g mixed salad leaves
  • •1 avocado, sliced
  • •Tahini sauce (see recipe)
  • •Small handful of fresh coriander or parsley, chopped

Directions

Cooking mode
  1. 1. Cook the rice or quinoa.
  2. 2. Heat the oil in a large pan over medium heat. Add the sweet potato, toss to coat in the oil, and cook for 2 minutes, until lightly browned. Add ~100ml water, cover and cook for 10 minutes, until softened. Add more water as needed. Remove the lid and simmer until the water has evaporated.
  3. 3. Heat a pan over medium heat. Add the chickpeas and cook for 5 minutes. Add the spices and toss to coat. Cook for 10 minutes, until slightly crunchy.
  4. 4. Assemble the bowls with the quinoa or rice, then add the sweet potato, chickpeas, salad leaves and avocado. Serve with a drizzle of tahini sauce and top with fresh herbs.
Baker Beanie Author

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