A weekend bowl to fall in love with: crispy spiced chickpeas, sweet potato, buckwheat, avocado and red cabbage under a mustard-balsamic-tahini dressing.
Makes 2 servings
Nutrition (per serving, estimated)
- Calories: ~385 kcal
- Protein: 11 g
- Fat: 20 g
- Carbohydrates: 42 g
- Fibre: 10 g
Estimated values.
Ingredients
- 1 çay bardağı cooked chickpeas (crisped in the oven with 1 tablespoon oil, thyme, cumin, salt, black and red pepper)
- ½ avocado
- 1 cup grated red cabbage
- 1 cup chopped rocket
- 150 g sweet potato, cooked
- 1 çay bardağı cooked buckwheat or quinoa
- 1 tablespoon olive oil
Dressing:
- 2 tablespoons balsamic vinegar
- 2 teaspoons mustard
- 1 teaspoon tahini
- 2 teaspoons curry powder, ½ teaspoon red pepper, salt, black pepper
- 1 dessert spoon sesame seeds
Method
- Arrange the bowl ingredients over the greens.
- Whisk the dressing, pour over, and finish with sesame.
Originally shared on our Instagram.