Chickpea & Sweet Potato Rainbow Bowl

Provides
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

Ingredients

• 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

Dressing

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

Method

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!