🥗 Healthy Recipe of the Week: High-Protein Chickpea & Sweet Potato Bowl

Why you’ll love it:
Plant-powered, full of flavour, and super satisfying. This bowl is ideal for lunch, meal prep, or a quick post-workout refuel—plus it’s completely vegan and gluten-free!

🛒 Ingredients (serves 2–3):

• 1 large sweet potato, peeled and cubed

• 1 can chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Salt & pepper to taste

• 100g cooked quinoa or couscous

• A handful of spinach or mixed leaves

• ½ avocado, sliced

• 2 tbsp hummus or Greek yoghurt (dairy-free if needed)

• Optional: a sprinkle of feta or toasted seeds

👩🍳 Method:

1. Preheat oven to 200°C (fan 180°C).

2. Toss sweet potato cubes and chickpeas in olive oil, paprika, cumin, salt, and pepper. Spread on a baking tray and roast for 25 minutes or until golden and tender.

3. Cook quinoa or couscous according to packet instructions (if not already done).

4. Assemble your bowl: Start with greens, then pile on the quinoa, roasted sweet potato and chickpeas, avocado slices, and a generous dollop of hummus or yoghurt.

5. Finish with a squeeze of lemon and any extras you fancy—like feta, chilli flakes, or seeds for crunch.

✨ Tip: Double the roasted chickpeas and use the extras as a crunchy snack during the week!