Nourish Bowl

• portions: Serves 2
• temps total: 35 minutes

Ingrédients

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Chickpeas:

2 cups of canned chickpeas, drained and rinsed

Drizzle of olive oil

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

Pinch of salt and pepper

Sweet potato:

2 medium sweet potatoes, peeled and diced

Drizzle of olive oil

Pinch of salt and pepper

1 tsp onion powder

2 tsp smoked paprika

Arugula:

2 cups arugula

1/2 lemon, juiced

Other:

2 cups cooked quinoa

1/4 red onion, sliced

1/2 cup pomegranate

Tahini dip (It’s a readymade dip of tahini, lemon, oil and salt) or can sub for hummus

1 avocado, sliced

Sesame seeds

Pre-heat oven to 200°C. Line two trays with parchment paper. Add the sweet potato one tray and add the olive oil, salt, pepper, onion powder and paprika, then toss to coat.

Instructions

Add the chickpeas to the other tray and add the olive oil, salt, pepper, paprika and garlic/onion powder, and toss to coat.

Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes.

In the meantime, add the arugula to a bowl along with the lemon juice and toss.

When the potatoes and chickpeas are ready, add the tahini in the bottom of the bowls, then top with quinoa, arugula, sweet potato, chickpeas, red onion, avocado, pomegranate and sesame seeds. Enjoy!