A bowl full of goodness
This week I decided to cook something new everyday.
So far this is my absolute favourite. Full of goodness, easy to throw together, cheap & the best part it’s made from ingredients that we have in the house (well maybe except the tahini).
Last night I made a sweet potato & chickpea Buddha bowl.
This makes enough for two to share.
Pop the oven on at 200°C. Warp two chicken breasts and 1 red onion quartered in tin foil and pop in the oven.
In an oven proof dish, quarter 1 large sweet potato and coat with coconut oil, bake for 10 minutes. Throw in 1 broccoli head, cut into florets, bake for a further 5 minutes. Toss two handfuls of kale in olive oil and add to the oven, baking for a final 5 minutes.
While the veggies are cooking, rinse one tin of chickpea under the tap. Place in a bowl and toss with 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp turmeric and a pinch of salt and pepper. Cook the chickpeas in a heavy based saucepan over a medium heat until they start to brown, this took about 5-7 minutes.
For the dressing mix 1/4 a cup tahini, zest and juice of 1/2 a lime, 1 tsp agave syrup. I also added a little water to thin out the dressing, but it’s up to you.
To serve, shred the chicken once cook & divide all ingredients between two bowls.