A nourishing bowl of rice, roasted sweet potato and chickpeas, greens and avocado with a lemon-tahini dressing. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 45 minutes.
Prep 15 min Cook 30 min Serves 2 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🥬Spinach1 cup
🫙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
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
