Sweet potato, spinach and chickpea Buddha bowl
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Chickpeas are full of protein and fibre and provide a pleasant nutty flavour to this hearty meal that can be enjoyed for breakfast, lunch or dinner.
Ingredients
Orange sweet potato (kumara)
300 g, chopped
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Tahini
1 tbs
Lemon juice
1 tbs
Olive oil
1 tsp
Brown onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Canned chickpeas, rinsed and drained
75 g, (1 x 125g can)
Moroccan seasoning
3 tsp
Baby spinach
60 g
Sesame seeds
½ tsp, toasted (see tip)
Instructions
1
Boil, steam or microwave sweet potato until just tender. Drain and set aside to cool.
2
Meanwhile, combine yoghurt, tahini and lemon juice in a small bowl. Season with salt and pepper.
3
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.
4
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.
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