This nourishing bowl is full of all the colours of the rainbow with flavours to match. It’s the perfect way to squeeze in your five serves of vegetables a day. It’s best served warm when the sweet potatoes are lovely and crisp on the outside and soft in the middle.
Serves: 2
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 400g can chickpeas, rinsed & drained
- 1 tbsp olive oil
- Salt & pepper, to season
- 1 sweet potato, peeled & diced
- 1 tbsp olive oil
- 1 tbsp herbs (combination thyme & parsley)
-
- Tahini Dressing
- ⅓ cup tahini
- Juice 1 lemon
- 1 tbsp maple syrup
- Pinch salt
- 2 cloves garlic, minced
- 75mL water
- To Serve
- 2 cups brown rice, cooked
- ¼ purple cabbage, sliced
- 1 avocado, sliced
- ½ cup edamame
1 small cucumber, diced
100g tin corn, rinsed & drained - 4 tbsp beetroot hummus
Method
- Preheat oven to 220ºC. To make the roasted chickpeas, place them on a baking tray and sprinkle with olive oil and a pinch of salt and pepper. Toss to combine and place in the oven.
- Place the sweet potato on another baking tray and toss with olive oil and herbs. Transfer to the oven and cook for 30 mins or until tender. By this time, the chickpeas should be ready, too.
- In the meantime, make the tahini dressing by combining the ingredients in a small bowl then whisking until smooth. Add more water as required if the dressing is too thick.
- Divide the rice into bowls and top with sweet potato, chickpeas, cabbage, avocado, edamame, cucumber, corn and beetroot hummus. Drizzle with the tahini dressing.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
