Buddha Bowl

Ingredients

• 2 sweet potatoes, cubed
• 1 can chickpeas, drained
• 1 head broccoli
• 2 cups cooked rice or quinoa
• Dressing: 3 tbsp tahini or curd, 1 lemon, 1 garlic clove, 1 tsp honey, water
• Cucumber, red onion, avocado
• 2 tsp paprika, 1 tsp cumin
• Olive oil
• Seeds

Method

1. Dry the chickpeas thoroughly, then toss with sweet potato, olive oil, paprika, cumin and salt.
2. Spread on a tray in ONE layer with space between everything. Crowded trays steam instead of roasting.
3. 200°C for 25 minutes, broccoli added for the last 12.
4. Dressing: whisk tahini or curd with lemon, crushed garlic, honey and salt, thinning with water until it pours.
5. Build in sections rather than mixing: grain, roasted things, then raw cucumber, onion and avocado.
6. Dressing over, seeds on top.