Sweet potato chickpea buddha bowl

mains
Sweet potato chickpea buddha bowl

Ingredients

serves 2
  • •160g rice, rinsed
  • •2 tbsp sesame oil
  • •1 large sweet potato, peeled and sliced
  • •1 400g can chickpeas, drained and rinsed
  • •1 tsp paprika
  • •½ tsp cumin
  • •½ tsp chilli powder
  • •½ tsp turmeric
  • •1 avocado, sliced
  • •2 tbsp tahini
  • •½ tbsp maple syrup
  • •Juice of ½ a lemon
  • •30ml water, as needed

Directions

  1. 1. Cook the rice, adding 1 tbsp sesame oil to the water.
  2. 2. In a large frying pan, heat 1 tbsp sesame oil, then add the sweet potato. Toss to coat in oil, then add ~100ml water. Cover with a lid and cook on a medium heat until soft, stirring occasionally. Add more water if needed. After 8-10 minutes, remove the lid to allow the water to evaporate.
  3. 3. In a medium frying pan, add the chickpeas and spices. Toss together and cook on a medium-high heat until slightly crispy.
  4. 4. To make the tahini sauce, in a small jug, whisk together the tahini, maple syrup, lemon juice and water.
  5. 5. Divide the rice between 2 bowls. Add the sweet potato, chickpeas and avocado. Serve with a drizzle of tahini sauce.
Baker Beanie Author

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