red sweet potato buddha bowl

Ingredients

Serves 2

500g red sweet potato, cut into 2cm thick wedges

florets of 1 head of broccoli

1 tin of chickpeas, rinsed

1 avocado, halved and flesh scooped out

2 tsp sesame seeds

1/2 red onion finely sliced

100g cherry tomatoes, halved

2 cups of baby spinach

1/2 tsp sweet paprika

1/2 tsp cumin

1/4 tsp cinnamon

1 tbsp. extra virgin olive oil

1 tsp salt

 

 

 

Directions

Preheat your oven to 200 degrees fan forced.

In a mixing bowl add your sweet potato and broccoli and season with 2/3 of the extra virgin olive oil and salt. Toss everything to combine before placing onto a roasting tray. In the same bowl add the chickpeas along with the remaining oil and salt plus all the spices. Give the chickpeas a good toss in the bowl to ensure you have an even coating of spices before placing them into the roasting tray with the broccoli and sweet potato. Roast the veg for 25 minutes or until you begin to get a little char on the broccoli and the sweet potato is soft. Once the veg is cooked remove the tray from the oven and allow to cool slightly.

Once the veg has cooled it is a matter of constructing your bowls and sprinkle a little sesame seed over the top of your avocado. There is no right or wrong way of making these bowls so be creative.