Roasted Veggie Buddha Bowl

Ingredients

For 2 servings

• Sweet potato 1 large
• Chickpeas 1 can
• Cooked rice 2 cups
• Baby spinach 2 cups
• Tahini 2 tbsp
• Lemon 1
• Smoked paprika 1 tsp

Method

Ready in 40 mins

1. Heat the oven to 200°C (400°F).
2. Roast cubed sweet potato and drained chickpeas with oil and paprika for 30 minutes.
3. Whisk tahini, lemon juice and water into a pourable sauce.
4. Build bowls with rice, spinach and the roasted veg, then drizzle.