Sweet potato and chickpea bowl
50g walnuts
1 x 400g can chickpeas
5 tbsp olive oil
600g sweet potatoes
1 tsp dried thyme
Salt
Freshly ground pepper
3-4 tbsp Canadian maple syrup
Chilli powder
Curry powder
200g quinoa (a microwaveable pack is fine)
1 head broccoli
2 mini romaine lettuces
200g cherry tomatoes
30g dried cranberries
150ml orange juice
1-2 tsp wholegrain mustard
2-3 tbsp light balsamic vinegar
● Preheat the oven to 200°C/180°C fan/ gas mark 6.
● Roughly chop the walnuts. Wash the chickpeas, pat them dry and mix with the walnuts and 1 tablespoon of olive oil. Spread everything on to a baking tray lined with baking paper and bake in the oven for about 20 minutes.
● Peel and cut the sweet potatoes into about
2cm cubes. Mix with 2 tablespoons of olive oil and thyme. Season with salt and pepper. Spread the mixture on to another baking tray lined with baking paper and bake for about 15-20 minutes.
● Remove the chickpeawalnut mixture from the oven then mix with
2 tablespoons of maple syrup, salt, chilli powder, and curry powder (the amount depends on how spicy you like it). Bake in the oven for 10 minutes.
● Prepare the quinoa according to package directions. Cut the broccoli head into florets, wash and cook in salted water for about
10 minutes.Then blanch in cold water. Cut the mini romaine lettuces into strips, wash and dry well. Wash the tomatoes and cut in half.
● For the dressing, finely chop the cranberries, mix with the remaining maple syrup, orange juice, mustard, balsamic vinegar and the remaining oil. Season with salt and pepper.
● Arrange the ingredients (except for the chickpeas and walnuts) in four bowls, garnish with the dressing and chickpea-walnut mixture and serve.