SWEET POTATOES & CHICKPEAS LUNCH PLATE (Vegan/ Gluten Free/ Dairy Free)
Delicious combination, nice and easy to make. I like to eat it with a portion of green leafy veg and some avocado slices.
INGREDIENTS (for 2 people):
2 sweet potatoes,
400 g can of chickpeas,
1 tsp paprika,
1 tsp cinnamon,
a pinch of sea salt,
1 tbsp of coconut oil,
1 avocado,
a handful of baby leaf and rocket,
juice from half a lemon.
METHOD:
Preheat the oven to 180C. Melt the coconut oil on an empty roasting tray while heating up the oven. Peal sweet potatoes and cut into equal 2 cm pieces. Drain and rinse chickpeas. Mix sweet potatoes, chickpeas, spices and melted coconut oil on a roasting tray. Roast for about 25 minutes.
When it’s ready put it into large plates, with the leaves and avocado on the side and sprinkle it all with lemon juice.
