vegan recipe

Sweet potato buddha bowl

Name: Sweet potato buddha bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 serves
Ingredients: 1 cup brown rice; 1 large sweet potato, cubed; 1 can (400 g) chickpeas, drained and rinsed; 1 tbsp olive oil; 1 tsp smoked paprika; 2 handfuls baby spinach; 1 avocado, sliced; 1 tbsp sesame seeds; Dressing: 2 tbsp tahini, 1 tbsp lemon juice, 1 small clove garlic crushed, 2 to 3 tbsp water, pinch of salt

Roast sweet potato and chickpeas on one tray, pile them on rice and greens, and pour over a quick tahini dressing.

Serves 2Prep 15 minCook 30 min

Method

Heat the oven to 200°C. Cook the rice following the packet.
Toss the sweet potato and chickpeas with the oil, paprika and a pinch of salt on a lined tray. Roast for 25 to 30 minutes, turning once, until golden.
Whisk the dressing ingredients, adding water until it pours.
Divide the rice and spinach between bowls, top with the roast tray, avocado and sesame seeds, and pour the dressing over.