Chickpea and brown rice bowl with roast vegetables and tahini

Ingredients

For 1 serving

• Cooked chickpeas120 g
• Brown rice50 g
• Sweet potatoes120 g
• Red cabbage80 g
• Red onion30 g
• Tahini10 g
• Lemon juice1 tablespoon
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Saltto taste

Contains: sesame,

In season: September – November

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but still with a little bite; drain. Meanwhile heat the oven to 210 °C, fan, and line a tray with baking paper.
2. Peel the sweet potato and cut it into cubes of about 2 cm; peel the red onion and cut it into wedges; drain the chickpeas and dry them well.
3. Toss the sweet potato, onion and chickpeas with the oil, paprika and salt, spread them on the tray and roast at 210 °C for 25 minutes, turning halfway, until the sweet potato is tender and golden and the chickpeas crisp.
4. Meanwhile very thinly slice the red cabbage, discarding the core.
5. In a small bowl loosen the tahini with the lemon juice and a little water at a time, stirring until pourable; salt it.
6. Build the bowl with the rice, red cabbage, roast vegetables and chickpeas and dress with the tahini sauce.