John Myers
Sweet Potato Chickpea Bowl
The perfect sweet potato chickpea bowl recipe with a picture and simple step-by-step instructions.
- 2 tbsp Melted coconut fat
- 1 Red onion, thinly sliced
- 1 Large sweet potato, roughly diced
- 1 Broccoli, cut into small florets
- 1 Can Chickpeas 425g
- Red jalapeno chilli powder
- Harissa
- Arrabbiata spice mix
- 3 tbsp Tahini
- 1 tsp Maple syrup
- 1 tbsp Lemon juice
- 2 tbsp Hot water
- Garlic salt, white pepper
- Place the coconut oil on a baking sheet lined with baking paper. Sprinkle with salt, pepper and harissa. Spread the onion slices on top. Place the sweet potato cubes on the onion. Drizzle with a little olive oil. Bake in a preheated oven at 200 degrees fan-assisted for 10 minutes. Add the broccoli, mix a little and cook for another 15 minutes.
- Heat some coconut oil in a deep pan and fry the chickpeas. Season with jalapeno chilli powder, arrabbiata spice mixture and a little salt. Keep warm on a low flame. Spread over the vegetables in the oven. Another 5 min. to bake.
- Mix well the tahini, maple syrup, lemon juice, garlic salt and white pepper. Add enough hot water until the right, just pourable consistency is reached. Shouldn’t get too thin. Season to taste and possibly a little more seasoning. I prefer them to be a little sour.
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