Sweet Potato Goodness Bowl

We’ve given this goodness bowl a subtle Middle-Eastern twist, using our take on the classic tabbouleh as the base.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F, and line a large baking tray with baking paper.

   
2. 2

   Put the sweet potatoes and chickpeas into a large mixing bowl along with the cumin, paprika, garlic powder, a drizzle of olive oil, and a pinch of salt and pepper. Mix everything together using your hands, then place the sweet potato rings on the baking tray, followed by the chickpeas. Roast in the oven for 20 minutes.

   
3. 3

   Meanwhile, put the bulgur wheat into a saucepan with 200ml (6.7fl oz) of boiling water and a pinch of salt. Bring to the boil, then cover the saucepan and leave it to simmer for 12–15 minutes until the bulgur is cooked.

   
4. 4

   Put the mint, parsley, red onion, lemon juice, 1 tbsp of olive oil, and a pinch of salt and pepper into a large mixing bowl, then add the cooked bulgur. Give everything a good stir, then leave the bowl to one side.

   
5. 5

   Prepare the dressing by combining the tahini, lemon juice and maple syrup in a small bowl along with 3 tablespoons of cold water until smooth and fairly runny. Note: if the tahini dressing is too thick add a splash of water, but if too runny, add a little more tahini.

   
6. 6

   To build each bowl add half the salad, followed by half the tomato, cucumber, radishes, carrot, roasted chickpeas and sweet potato.

   
7. 7

   Drizzle with the tahini dressing to serve. Delicious!