Ingredients
- Roasted Chickpeas:
- 400 g can chickpeas, rinses and drained
- 1 tbsp olive oil
- 1 tbsp Gourmet Garden Lightly Dried Mixed Herbs , Lightly Dried
- Pinch salt
- ½ cup maple syrup
- Roasted Sweet Potato:
- 1 sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tbsp Gourmet Garden Lightly Dried Mixed Herbs , Lightly Dried
- Bowl:
- 2 cups brown rice, cooked
- 1 avocado, sliced
- ½ purple cabbage, sliced
- ½ cup edamame
- ½ cucumber, diced
- 100 g corn
- 4 tbsp beetroot hummus
- Tahini Dressing:
- ⅓ cup tahini
- 1 lemon, juiced
- 1 tbsp maple syrup
- Pinch of salt
- 1 tsp Gourmet Garden Garlic , Cold Blended Paste
- 75 ml water
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Preheat the oven to 220 degrees Celcius. To make the roasted chickpeas, place them on a baking tray and sprinkle with olive oil, Gourmet Garden Lightly Dried Mixed Herbs, salt and maple syrup. Toss to combine and place in the oven.
- 2 Place the sweet potatoes on another baking tray and toss with olive oil and Gourmet Garden Lightly Dried Mixed Herbs and place in the oven and cook for 30 minutes or until tender. By this time the chickpeas should be ready too.
- 3 In the meantime, make the tahini dressing by combining the ingredients in a small bowl then whisking until smooth. Add more water as required if the dressing is too thick.
- 4 Divide rice into bowls and top with sweet potato, chickpeas, cabbage, edamame, cucumber, corn and beetroot hummus. Drizzle with the tahini dressing.
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5
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