Sweet potato chickpea buddha bowl

Ingredients

serves 2

• 160g rice, rinsed
• 2 tbsp sesame oil
• 1 large sweet potato, peeled and sliced
• 1 400g can chickpeas, drained and rinsed
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp turmeric
• 1 avocado, sliced
• 2 tbsp tahini
• ½ tbsp maple syrup
• Juice of ½ a lemon
• 30ml water, as needed

Directions

1. Cook the rice, adding 1 tbsp sesame oil to the water.
2. In a large frying pan, heat 1 tbsp sesame oil, then add the sweet potato. Toss to coat in oil, then add ~100ml water. Cover with a lid and cook on a medium heat until soft, stirring occasionally. Add more water if needed. After 8-10 minutes, remove the lid to allow the water to evaporate.
3. In a medium frying pan, add the chickpeas and spices. Toss together and cook on a medium-high heat until slightly crispy.
4. To make the tahini sauce, in a small jug, whisk together the tahini, maple syrup, lemon juice and water.
5. Divide the rice between 2 bowls. Add the sweet potato, chickpeas and avocado. Serve with a drizzle of tahini sauce.