Name: Buddha bowls with sweet potato and chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 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)

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.