Meal Prep
Roasted Sweet Potato Quinoa Bowl
Roasted sweet potato quinoa bowl with caramelised cubes, fluffy quinoa, black beans, kale and lemon tahini sa
View Recipe →Ingredients
- 2 x 400g tins chickpeas, drained
- 2 tbsp rose harissa paste
- 2 tbsp olive oil
- 1 tsp ground cumin
- 250g Greek or coconut yogurt
- 1 garlic clove, grated
- Large handful each parsley and mint, chopped
- 1 cucumber, diced
- 100g cherry tomatoes, halved
- Seeds of 1/2 pomegranate
- Juice of 1 lemon
- Salt and black pepper
Instructions
Dry the chickpeas
Heat the oven to 220°C/425°F. Spread the chickpeas on a clean tea towel and roll them around firmly — loose skins will come off, which is good. Get them as dry as you can.
Roast
Toss with the olive oil, cumin and a pinch of salt on a baking tray. Roast 20 minutes, shake the tray, then add the harissa, toss to coat, and roast 8–10 minutes more until crisp and dark at the edges.
Herbed yogurt
Stir the yogurt with the garlic, half the herbs, half the lemon juice and a good pinch of salt. Spread it across the base of a platter.
Build
Toss the cucumber and tomatoes with the remaining lemon juice. Spoon over the yogurt, pile the hot chickpeas on top, and scatter with pomegranate seeds and the rest of the herbs.
