INGREDIENTS:

½ Avocado

½ Sweet potato

1 cup quinoa or brown rice

Big handful of spinach

1 can Chickpeas

(seasoning: 1tsp paprika, ½tsp cumin, ½ tsp garlic powder 1tbsp olive oil, pinch salt)

Tomato

Dressing:

This will make enough to serve a few salad bowls.  I usually pop it in a glass and save it in the fridge. This can be stored in your fridge up to about 5 days, probably longer but I always end up using it pretty quickly.

3tbsp tahini 

½ medium lemon, juiced 

1tbsp maple syrup or Honey (but then not vegan)

1 pinch sea salt (optional)

Water to thin (about 1tbsp)

Tip: For extra flavour, you can cook the quinoa in vegetable or chicken stock. 

DIRECTIONS:

1. Pre heat oven 220c
2. Wash the potatoes, cut into chunks, the smaller the quicker they will cook so I recommend  1inch.
3. Add to a bowl,  spritz with oil spray and a sprinkle of salt, mix and pop onto a baking paper lined tray. Into the oven they go for around 25-30 mins.
4. Whilst they are baking, pop a pan/skillet on a medium heat,
5. Drain and rinse the chick peas, then add to a bowl and mix in seasoning.
6. Spritz a little oil spray in the pan Add the seasoned chickpeas and sauté, stirring frequently for about 10 minutes.
7. They are done when they’re warmed up and slightly browning on the outside. Cook for roughly 10mins, then set aside in a separate bowl.
8. To serve, add a bed of quinoa or brown rice to a bowl and top with the spinach, chickpeas, sweet potatoes, avocado, tomato’s and drizzle with the dressing.

Dressing: 

1. In a mixing bowl add the tahini, lemon juice, syrup or honey and mix. (Salt)

2. Whisk it all up, it will go super thick but don’t worry.

3. Add in a little water and keep doing so until you get the desired consistency.

4. Taste and then you can adjust the flavour as you wish. I like mine quite sweet so usually add a little more honey.

NOTES: