Smokey Goddess Bowl with Chickpeas and Sweet Potato

Chewy, soft with an explosive taste in flavour keeping simple so far from boring. This Goddess bowl combines everything you would want in a satisfying green bowl. Crunchy chickpeas, fresh salad, creamy avocado, crispy seeds and chewy sweet potato cubes that will blow your mind with their smokey flavour. We put the excitement into simple with this dish! A perfect salad for all occasions and a real people pleaser. 

Smokey Goddess Bowl Sweet Potato Chickpea Vegan Friendly Gluten Free Plant Based Buddha Bowl Salad

Smokey Goddess Bowl Sweet Potato Chickpea Vegan Friendly Gluten Free Plant Based Buddha Bowl Salad

Smokey Goddess Bowl

Serves four as a side dish

Ingredients

for the smokey chickpeas

1 can chickpeas, drained and washed

1 tsp smokey paprika

1 tsp olive oil

1 tsp maple syrup

for the smokey sweet potato cubes

1 sweet potato, peeled and cubed

1 tsp olive oil

1 garlic, grated

1 tsp smokey paprika

1 tsp maple syrup

a pinch of salt + pepper

 to finish off the salad 

1 bag of mixed green salad

1 avocado, cubed

50g pumpkin seeds, toasted

1 bunch of cilantro

Method

  1. Preheat the oven to 180°degrees.
  2. In a small bowl combine the chickpeas with the smoked paprika, olive oil and maple syrup. Season with salt and pepper. Stir with a spoon until everything is coated in the sauce. Pour the contents onto a lined baking tray, spreading it across half the tray.
  3. In a small pot heat some water and cook the cubed sweet potato for 15 minutes until al-dente.
  4. In the same bowl as the chickpea mix the cooked & drained sweet potatoes, olive oil, grated garlic, smoky paprika, maple syrup, salt and pepper. Give it a good stir with a spoon before transferring it to the other half of the tray making sure it is evenly spread out next to the chickpeas.
  5. Cook the sweet potato and chickpeas for 30 minutes until crispy.
  6. To assemble place your bag of mixed green salad into a bowl and top with the cubed avocado, baked sweet potato and chickpeas as well as the toasted pumpkin seeds and cilantro.
  7. Serve as it is or drizzle with a little olive oil.

Smokey Goddess Bowl Sweet Potato Chickpea Vegan Friendly Gluten Free Plant Based Buddha Bowl Salad