Buddha bowls with sweet potato and chickpeas

Name: Buddha bowls with sweet potato and chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 2 sweet potatoes , cut into wedges; 1 red onion , cut into wedges; 1 red pepper , cut into chunks; extra-virgin olive oil; 400g chickpeas , drained; 2tsp baharat spice blend; ground turmeric; 2tbsp tahini; 1 lemon , juiced; garlic clove , crushed; 100g mixed colourful salad leaves; 50g feta , finely sliced; mint, parsley or basil (optional)

Preparation and cooking time
- Prep:15 mins
- Cook:35 mins
Easy
Serves 2

Ingredients

2 sweet potatoes, cut into wedges
1 red onion, cut into wedges
1 red pepper, cut into chunks
extra-virgin olive oil
400g chickpeas, drained
2tsp baharat spice blend
ground turmeric
2tbsp tahini
1 lemon, juiced
garlic clove, crushed
100g mixed colourful salad leaves
50g feta, finely sliced
mint, parsley or basil (optional)

Method

STEP 1
Heat the oven to 200C/180C fan/gas 6. Toss the sweet potatoes, onion and pepper with 2 tbsp of oil, then season well. Scatter on a baking sheet and roast for 15-20 mins or until tender.
STEP 2
Put the chickpeas on a separate baking sheet and toss with the spice blend, turmeric and 1 tbsp of oil. Add to the oven after 10 mins.
STEP 3
To assemble the bowls, mix the tahini, lemon juice and enough cold water to make a drizzly sauce. Stir in the garlic and season.
STEP 4
Add a handful of salad leaves to each bowl followed by some veg, chickpeas and feta. Drizzle with the sauce and scatter over some herbs, if using.