Delicious Vegan recipe for Spiced Chickpea & Tahini Sweet Potato Bowl by JSHealth
1 sweet potato
½ avocado, sliced
1 can chickpeas, drained
3 cups of shredded kale & baby spinach or greens of choice
2 tsp coconut oil, melted
Harissa spice to taste or cayenne pepper & paprika
2 tbsp tahini
Set your oven to 180° Celsius and line a baking tray with baking paper.
Dice the sweet potato and place into a bowl, add half the coconut oil and mix to coat.
Place sweet potato on baking tray and place in oven for 15 mins or until soft and lightly browned.
Lightly toast the chickpeas in a small fry pan, making sure to toss the pan to avoid burning.
Take off the heat and mix through ½ tsp of harissa spice mix.
Gently sauté the greens in a pan with the rest of the coconut oil on medium heat until bright green.
Divide greens equally between serving bowls and drizzle with tahini. Add cooked sweet potato, toasted chickpeas and sliced avocado. Yum!
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.