Sweet Potato Buddha Bowl
Ingredients
- 400g / 14oz sweet potato
- 1 x 400g / 14oz tin chickpeas
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp garlic powder
- 40g / 1.4oz fresh parsley
- 20g / 0.7oz fresh mint
- 50g / 1.7oz raw bulgur
- 1/2 red onion
- 1/2 tsp ground allspice
- 150g / 5.3oz tinned lentils, drained and rinsed
- 1 lemon, juice only
- 1 tbsp extra virgin olive oil
- 1 tomato
- 100g / 3.5oz cucumber
- 8 radishes
- 1 carrot
- salt
- pepper
- olive oil
Tahini dressing
- 3 tbsp tahini
- 1/2 lemon, juice only
- 1 tsp maple syrup
Preparation
Preheat oven to 200°C
Toss sweet potato and chickpeas with cumin, paprika, garlic powder, salt, pepper, and olive oil, then roast for 20-25 minutes until tender
Cook bulgur according to package instructions until tender
Drain and rinse lentils if not already done, and mix with allspice
Chop parsley, mint, red onion, tomato, cucumber, radishes, and carrot into bite-sized pieces
Prepare tahini dressing by whisking tahini, lemon juice, and maple syrup together until smooth, adding water if needed to reach desired consistency
Assemble all components in a bowl, drizzle with tahini dressing, and serve
