BowlsVegetarian
Breasoning Vegetarian Buddha Bowl
Roasted sweet potato and chickpeas seasoned with Breasoning, over spinach with avocado and Greek yoghurt.
10 minPrep
30 minCook
2Servings
EasyDifficulty
Times are estimates — adjust to your kitchen and appliances.
Start CookingRecommended Brauce
Ingredients
Serves 2
- 400g sweet potato, cubed
- 400g can chickpeas, drained and rinsed
- 2 cups baby spinach
- 1 avocado, sliced
- 2 tbsp oil
- Breasoning, to season
- 2 tbsp Greek yoghurt, to serve
- Lemon wedges, to serve
Instructions
- 1Preheat the oven to 200°C fan-forced (220°C conventional).
- 2Toss the sweet potato and chickpeas with oil and Breasoning on a baking tray.
- 3Roast for 25-30 minutes, until the sweet potato is tender and the chickpeas are lightly crisp.
- 4Divide the spinach between bowls and top with the roasted sweet potato, chickpeas and avocado.
- 5Finish with a dollop of Greek yoghurt and a squeeze of lemon.
