Sweet Potato & Chickpea ‘Buddha Bowl’ 🥗
The best way to re-market leftovers….
For the grain, I had some leftover rice but cous cous or quinoa work really well too
Chop the sweet potato into small cubes, season with some olive oil, paprika, garlic/onion powder, parsley and salt&pepper. Pop them into a preheated oven for about 25 minutes and flip midway.
The chickpeas were canned so I just drained, rinsed and dried them – removing as many skins as possible (this will help them crisp up). Season the same way as the sweet potato and put them in the oven for 20 mins.
The salad was greek inspired this time – cherry tomatoes, cucumber, roughly chopped parsley and cubed feta cheese. The dressing was really simple – a drizzle of olive oil and lime juice.
For the sauce, I just mixed some greek yoghurt with lime juice and drizzled over – it went really well with the sweetness of the roasted chickpeas and sweet potato