ROAST NOURISH BOWL
This is the meal that I make when I am not in the mood to be in the kitchen for long. It’s a satisfying bowl with so much goodness to nourish your body.
PREP TIME: 10 minutes
BAKING TIME: 25 minutes
TOTAL TIME: 35 minutes
MAKES 3-4 bowls
INGREDIENTS
FOR THE POTATOES:
1 medium-sized sweet potato, peeled
4-5 medium yellow potatoes, peeled
2 tbsp olive oil
1 tsp curry powder
1 tsp garlic powder
1 tsp smoked paprika
salt and pepper
For the chickpeas:
1 jar (400g) chickpeas, drained, rinsed
1 tbsp olive oil
1/2 tsp curry powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
salt and pepper
For the dressing:
1/2 lemon’s juice
2 tbsp hummus, plain
1 tbsp nutritional yeast
1/2 tsp garlic powder
2 tbsp water
Other:
200g brown rice (cook with a vegetable buillon cube, according to package instructions)
1 handful of baby spinach leaves/bowl
DIRECTIONS
Pre-heat the oven at 180°C.
Cook the brown rice according to package instructions. I always like to add a vegetable buillon cube to make it more flavourful.
Cut the peeled potatoes into bite-sized pieces. The smaller you cut them, the earlier they are going to be baked. Put them into a bowl and add the spices and the olive oil. Mix well. Transfer them to a parchment-lined baking sheet.
After draining and rinsing the chickpeas, add them to a parchment lined-baking sheet, add the spices and olive oil. Mix them well.
Add both the potatoes and the chickpeas into the oven. Bake the chickpeas for around 13-15 minutes, and the potatoes for around 23-25 minutes.
Meanwhile, mix together all the ingredients for the dressing.
To assemble the bowl, add some of the cooked brown rice, top with some of the baked potatoes and chickpeas. Add a handful of baby spinach leaves and drizzle on some of the dressing.
Enjoy!
