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 30 min ,serves 1.

Instructions

1. Preheat oven to 180°C (350 Preheat oven to 350°F). Line two trays with baking paper.
2. Arrange the sweet potato slices on one tray, drizzle with half the olive oil and season with salt and pepper. Place in the oven
3. Scatter the chickpeas over the second tray, drizzle with olive oil, then sprinkle with salt, pepper and cumin. Place in the oven
4. Roast both trays for around 20 minutes until the sweet potato is soft and the chickpeas are crunchy
5. Meanwhile, lightly steam the broccoli if desired, or enjoy it raw
6. Make the dressing: in a small bowl combine tahini, lemon juice, maple syrup and a pinch of salt
7. Arrange all ingredients in a large bowl with a scoop of hummus in the middle. Drizzle with tahini lemon dressing and dig in!