Chickpea Buddha Bowl

Instructions

1. 1

   Dice the sweet potato and toss with chickpeas, oil and paprika.

2. 2

   Roast for 25 minutes at 200 °C.

3. 3

   Whisk tahini with lemon juice and water into a sauce.

4. 4

   Fill a bowl with spinach, vegetables and the roasted mix; drizzle with sauce.

Related recipes

Lunch 560 kcal

Salmon & Quinoa Bowl

Baked salmon, quinoa, avocado and crunchy vegetables — a source of omega-3 and complete protein.

36P 24F 48C

Lunch 260 kcal

Creamy Pumpkin Soup

Velvety pumpkin soup with coconut milk and ginger, topped with pumpkin seeds.

6P 12F 32C

Lunch 520 kcal

Tuna Poke Bowl

A Hawaiian bowl: rice, marinated tuna, avocado, edamame and ponzu sauce.

34P 18F 54C