A nourishing bowl of rice, roasted sweet potato and chickpeas, greens and avocado with a lemon-tahini dressing. This garlic butter version is finished with garlic and butter. Ready in about 45 minutes.
Prep 15 min Cook 30 min Serves 2 Easy
Ingredients
🧀Butter2 tbsp
🥬Spinach1 cup
🧄Garlic3 cloves, minced
🫙Chickpeas1 cup
🍚Rice1 cup cooked
🍋Lemon1/2
🫙Olive Oil1 tbsp
🥕Carrot1, shredded
🫙Tahini2 tbsp
🍠Sweet Potato1, cubed
Optional extras
🥑Avocado1
🫙Sesame Seeds1 tsp
Instructions
1
Heat the oven to 210°C. Roast sweet potato and chickpeas with olive oil and salt 25–30 minutes.
2
Cook or warm the rice.
3
Whisk tahini, lemon juice, salt and water into a dressing.
4
Arrange rice, roasted veg, spinach, carrot and avocado in bowls; drizzle and top with sesame.
5
Melt the butter with garlic and spoon it over just before serving.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
