Chickpea & Sweet Potato Rainbow Bowl

0.5 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 4

Preparation time:  5 minutes

Cooking time: 20 minutes


  • 1 sweet potato, diced
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 x 400g can chickpeas, drained and rinsed
  • 1 tablespoon paprika, ground
  • 3 cups mixed lettuce leaves
  • 1 avocado, sliced
  • 1 punnet cherry tomatoes, halved
  • 1/4 purple cabbage, chopped
  • 3/4 cup sprouts
  • 4 eggs
  • Pepper to taste


  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 lemon


  1. Preheat oven to 200C.
  2. Place sweet potato on a lined baking tray and drizzle with 1 tablespoon olive oil. Place in oven and roast for 20 minutes or until soft.
  3. After the sweet potato has been roasting for 10 minutes, add chickpeas to a lined baking tray, drizzle with 1 tablespoon of olive oil and season with paprika.
  4. Meanwhile, to prepare salad, spread mixed lettuce leaves on the bottom of a bowl or plate. Layer the salad ingredients on top (avocado, cherry tomatoes, cabbage and sprouts).
  5. 5 minutes before sweet potato and chickpeas have finished baking, place eggs in a saucepan and cover with water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer gently for 3 minutes. Remove eggs from pan and run under cool water. Carefully remove shell and add to salad.
  6. Add all the dressing ingredients to a small jar and mix to combine.
  7. Add eggs, sweet potato and chickpeas to salad and mix in salad dressing. Season with pepper to taste. Enjoy!

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