Coconut-roasted sweet potato and chickpea bowl

Coconut-roasted sweet potato and chickpea bowl

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Aromatic sweet potato livens up this admiring salad bowl, support behind crispy chickpeas and tangy dressing.

The ingredient of Coconut-roasted sweet potato and chickpea bowl

  1. 700g gold sweet potato, cut into wedges
  2. 2 red onions, cut into wedges
  3. 1 long red chilli, quartered lengthways (optional)
  4. 2 garlic cloves, crushed
  5. 1 tsp smoked paprika
  6. 2 tbsp Coles Coconut Oil
  7. 400g can chickpeas, rinsed, drained
  8. 400g can chickpeas, rinsed, drained
  9. 1 tbsp tahini paste
  10. 1 tbsp lemon juice
  11. 100g baby rocket leaves
  12. 2 tbsp pepitas (pumpkin seeds), lightly toasted

The instruction how to make Coconut-roasted sweet potato and chickpea bowl

  1. Preheat oven to 200u00b0C. insert the sweet potato, onion, chilli, if using, garlic and half the paprika in a baking dish. Place the coconut oil in a small heatproof dish. Microwave just about high (100%) for 20 secs or until melted. Drizzle half the oil beyond the sweet potato fusion in the dish. Season. Toss to combine. Roast for 25-30 mins or until sweet potato is tender.
  2. Meanwhile, increase the chickpeas and permanent paprika in a heatproof bowl. Heat a medium frying pan exceeding high heat. amass long-lasting coconut oil and chickpea mixture. Cook, stirring, for 5 mins or until chickpeas are golden.
  3. tote up the yoghurt, tahini, lemon juice and 2 tablespoons of affectionate water in a small bowl. Season.
  4. Divide the sweet potato mixture, chickpea blend and rocket among serving bowls. Drizzle in the same way as the yoghurt mixture. help sprinkled like pepitas.

Nutritions of Coconut-roasted sweet potato and chickpea bowl

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