Eating out of a bowl is super trendy. You see it at every food festival. A complete meal from a bowl is always a combination of lettuce, various vegetables, a grain product, nuts or seeds, and a protein source (egg, meat, chicken, fish or legumes). It is also called a poké bowl, after its Hawaiian origin.
Ingredients
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2 large sweet potatoes
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2 tablespoons olive oil
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1 teaspoon (smoked) paprika powder
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150 grams cooked chickpeas (canned or home-cooked)
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100 grams snack tomatoes
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50 grams baby spinach or lamb’s lettuce
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1 avocado
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1 tablespoon sesame seeds (white/black)
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Fresh coriander
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Greek yoghurt
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Lime
Preparation
Preheat the oven to 200°C. Peel the sweet potatoes and cut them into cubes. Mix with 1 tablespoon of oil, salt and pepper and spread the cubes on half of a baking tray lined with baking paper. Mix the rest of the oil with the paprika powder through the chickpeas. Spread the chickpeas over the other half of the baking sheet. Roast it together in the oven for about 15 minutes.
Meanwhile, cook the quinoa, cut the tomatoes in half and divide the spinach between 2 large bowls. Drain the quinoa and divide it over the spinach. Spoon the potato cubes, chickpeas and tomatoes on the side. Cut the avocado in half, remove the pit, remove the avocado half from the skin with a spoon and cut into strips. Put this in the bowl too. Sprinkle with some sesame seeds and garnish with fresh coriander. Delicious with a scoop of Greek yogurt and some lime juice.
Number of persons
2
Duration
25 minutes
Sources):
- Plus Magazine
