Buddha bowl with roasted chickpeas, sweet potato, avocado and tahini

Ingredients

For 1 serving

• Cooked chickpeas130 g
• Sweet potatoes180 g
• Avocado40 g
• Red cabbage60 g
• Spinach40 g
• Tahini12 g
• Extra virgin olive oil6 g
• Paprika1 teaspoon
• Lemon juice1 tablespoon
• Saltto taste

Contains: sesame,

In season: October – March

Method

1. Preheat the oven to 210 °C (conventional). Peel the sweet potatoes and cut them into roughly 2 cm cubes; drain the chickpeas, rinse them and pat them very dry with kitchen paper so they crisp up in the oven.
2. In a bowl, toss the sweet potatoes and chickpeas with the oil, paprika and a pinch of salt, then spread them in a single layer on a tray lined with baking paper.
3. Roast for 25 minutes, turning everything halfway, until the potatoes are soft inside and golden at the edges and the chickpeas are crunchy.
4. Meanwhile, stir the tahini with the lemon juice and add cold water a spoonful at a time until you have a smooth, pourable sauce; season with salt.
5. Wash and dry the spinach; core the red cabbage and slice it into thin strips; peel and slice the avocado.
6. Build the bowl with the spinach and red cabbage, add the still-warm sweet potatoes and chickpeas and the avocado, then drizzle with the tahini sauce.