Buddha Bowls with Sweet Potato and Chickpeas | olivemagazine

Two buddha bowls with a dip on the side

2 small sweet potatoes
cut into wedges
1 red onion
cut into wedges
1 red pepper
cut into chunks
extra-virgin olive oil
400g tin of chickpeas
drained
2 tsp baharat spice blend
1⁄2 tsp ground turmeric
2 tbsp tahini
1 lemon
juiced
1⁄2 garlic clove
crushed
100g mixed colourful salad leaves
50g feta
finely sliced
mixture of 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.

Janine Ratcliffe Portrait

Janine RatcliffeFood director