Sweet potato, spinach and chickpea Buddha bowl
Orange sweet potato (kumara)
300 g, chopped
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
1 medium, finely chopped
1 clove(s), crushed
Canned chickpeas, rinsed and drained
75 g, (1 x 125g can)
½ tsp, toasted (see tip)
- Boil, steam or microwave sweet potato until just tender. Drain and set aside to cool.
- Meanwhile, combine yoghurt, tahini and lemon juice in a small bowl. Season with salt and pepper.
- Heat oil in a large non-stick frying pan over medium heat. Cook onion and garlic, stirring, for 3–4 minutes or until softened. Add chickpeas and Moroccan seasoning and cook, stirring, for 2 minutes.
- Add sweet potato and cook, tossing gently, for 2–3 minutes or until light golden. Add spinach and cook, covered, for 2 minutes or until wilted. Spoon mixture into two bowls. Top with tahini yoghurt and sprinkle with sesame seeds to serve.