Nourishing Roasted Chickpea Buddha Bowl with Lemon Tahini Dressing
Ingredients
Bowl
- 1/2 small sweet potato, thinly sliced
- 1 Tbsp. olive oil
- 1/2 cup cooked chickpeas, drained and rinsed well
- 1 tsp ground cumin
- 1/2 avocado, sliced
- 1 cup broccoli florets, diced
- 1/2 cup baby spinach leaves
- 1/2 avocado, stone removed and cut into slices
- 1
- 1 Tbsp. sauerkraut (optional - great for digestion!)
- 1 Tbsp. hummus
- Salt and freshly cracked pepper
Lemon Tahini Dressing
- 1 Tbsp. tahini
- Juice of 1/2 lemon
- 1 tsp maple syrup
- Pinch of salt
Takes ,serves 1.
Instructions
- Preheat oven to 180°C (350 Preheat oven to 350°F). Line two trays with baking paper.
- Arrange the sweet potato slices on one tray, drizzle with half the olive oil and season with salt and pepper. Place in the oven
- Scatter the chickpeas over the second tray, drizzle with olive oil, then sprinkle with salt, pepper and cumin. Place in the oven
- Roast both trays for around 20 minutes until the sweet potato is soft and the chickpeas are crunchy
- Meanwhile, lightly steam the broccoli if desired, or enjoy it raw
- Make the dressing: in a small bowl combine tahini, lemon juice, maple syrup and a pinch of salt
- Arrange all ingredients in a large bowl with a scoop of hummus in the middle. Drizzle with tahini lemon dressing and dig in!