Ingredients
Scale
- 2/3 cup of brown rice
- 1 can of chickpeas
- 2 tsp olive oil (optional)
- 1 tbsp garlic powder
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 sweet potato
- 1/2 tsp cinnamon
- 1/8 tsp chili powder
- 5 cups of tightly packed fresh spinach
- 2 cloves of garlic
- 2 tbsp tahini
- lime, juice
- 1 tsp maple syrup
- salt, pepper
Instructions
- Start by cooking brown rice. Add rice and 2 cups of water to a pot, season with salt and cook for 30-40 minutes or until soft. Drain any excess liquid, if needed.
- Preheat oven to 180°C/350°F. Line a baking tray with parchment paper.
- Rinse, drain, then dry chickpeas. Remove skins for an extra crunchy finish. Mix chickpeas with 1 teaspoon of oil (optional), garlic powder, turmeric, cayenne, salt and pepper. Arrange chickpeas on one side of the baking tray in a single layer.
- Cut sweet potatoes into bite size pieces and place them on the baking tray, next to chickpeas. Sprinkle with cinnamon and chili.
- Bake chickpeas and sweet potato for 25-30 minutes.
- Heat up 1 teaspoon of olive oil in a large pan, add crushed garlic and sauté for 2 minutes, or until fragrant. Add spinach, and cook for 3-5 minutes. Season with salt and pepper.
- For the tahini dressing mix together tahini, lime juice, maple syrup and a large pinch of salt and pepper. Adjust consistency with a little water.
- Divide rice, sweet potatoes, chickpeas, and spinach between serving bowls. Drizzle with tahini dressing. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Salad, Main