I love a bowl of goodness for work lunches, and these chilli lime chickpea & sweet potato bowls are my new favourite. They are not only delicious, but healthy too. Plus, you can prepare all the elements on a Sunday afternoon and then enjoy them all week long. Perfect!
- Grain of choice
- 2 cans chickpeas
- 3tbs olive oil
- 3tbs lime juice
- Garlic salt
- 2-3 tsp chilli powder
- 1 large sweet potato
- Bunch of kale
- 3 carrots
For the Lemon Tahini Dressing
- 1/2 cup tahini
- 2/3 cup water
- 3tbs lemon juice
- 1tbs olive oil
- Garlic salt
- Preheat oven to 180C
- Prepare your grain of choice (I used brown rice this time) and set aside
- Drain and rinse the chickpeas then toss with the olive oil, lime juice, garlic salt and chilli powder. Spread on to a lined tray and roast for 30 minutes, tossing once. Remove and leave to cool completely
- Slice the sweet potato in to rounds, lay on a baking tray and drizzle with oil. Season with salt and pepper and roast for 30-40 minutes, until starting to turn golden
- Remove the leaves from the kale and tear into pieces. Lay on a baking tray and roast for 5-7 minutes, until just crisping up.
- Sprizalize or grate the carrot and set aside.
- Build your bowl with the grains, spinach, carrot, crispy kale and sweet potato, then top with roasted chickpeas
- Whisk together all the dressing ingredients until smooth, adding extra water to thin out if necessary. Then drizzle the dressing over your bowl.
I know I shouldn’t play favourites, but if I had to I would pick the chilli lime chickpea every time. They are seriously so good. I used garlic and chipotle salts on mine which make them extra amazing, but normal salt and chilli powder are excellent as well. I know I’ve talked about the salts I was sent from The Salt Box a lot lately, and I promise I wasn’t paid to use them, they really are just that good!
If you’re going to make these chilli lime chickpea & sweet potato bowls for work, I recommend keeping the chickpeas separate until you’re ready to eat them. That will keep the chickpeas crispy and crunchy which is part of their appeal! Of course also keep the dressing separate so you can heat up the grain and sweet potato first!
The good news is though the sweet potato, kale and chickpeas all keep well so you can whip them up on a Sunday afternoon and thank yourself later!