A nourishing bowl of rice, roasted sweet potato and chickpeas, greens and avocado with a lemon-tahini dressing. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 45 minutes.
Prep 15 min Cook 30 min Serves 2 Easy
Ingredients
🥬Spinach1 cup
🫙Chickpeas1 cup
🍚Rice1 cup cooked
🍋Lemon1/2
🌿Fresh Basil1 cup
🫙Olive Oil1 tbsp
🥕Carrot1, shredded
🫙Tahini2 tbsp
🫙Pine Nuts2 tbsp
🍠Sweet Potato1, cubed
Optional extras
🧀Parmesan Cheese1/4 cup
🥑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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
