Nutrition >> Sweet potato and chickpea buddha bowl

Sweet Potato and Chickpea Buddha Bowl

Lunch
  • VG | GF | NF
  • Serves 2
Sweet Potato and Chickpea Buddha Bowl
  • 300 kcals/serving
  • 11g Protein
  • 13g Fat
  • 42g Carb
Sweet Potato and Chickpea Buddha Bowl
Sweet Potato and Chickpea Buddha Bowl
Lunch
  • 300kcal
  • 11g Protein
  • 13g Fat
  • 42g Carb

Sweet Potato and Chickpea Buddha Bowl

  • VG | GF | NF
  • Serves 2

Ingredients

1 large sweet potato, cubed

240g canned chickpeas, drained and rinsed

5ml olive oil

2.5ml smoked paprika

2.5ml ground cumin

Salt and pepper to taste

120g quinoa, cooked

Handful of baby spinach leaves

1/2 avocado, sliced

30g hummus

Lemon wedges for serving

Method

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Toss sweet potato cubes and chickpeas with olive oil, paprika, cumin, salt, and pepper.

Step 3

Spread on a baking tray and roast for 25-30 minutes until golden and crispy.

Step 4

Divide cooked quinoa, roasted sweet potato, chickpeas, spinach, avocado, and hummus into bowls.

Step 5

Serve with lemon wedges for squeezing.