Rainbow chickpea bowl with tahini dressing
Roast butternut, crisp chickpeas, avocado and crunchy vegetables with a lemony tahini dressing. Lunch you will look forward to.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 2
- Level
- Easy
Method
- 01
Heat the oven to 210°C. Toss the butternut and chickpeas with the oil, paprika and a pinch of salt on a large tray.
- 02
Roast for 25 minutes, shaking halfway, until the butternut is tender and the chickpeas are crisp.
- 03
Whisk the tahini, lemon juice and garlic, then add the water a spoon at a time until smooth and pourable. Season.
- 04
Divide the lettuce between two bowls and arrange the tomatoes, pepper, cabbage, avocado, butternut and chickpeas in sections on top.
- 05
Finish with microgreens and a generous drizzle of dressing.
For meal prep, keep the dressing and avocado separate and the bowls keep for 3 days.
Heat the oven to 210°C. Toss the butternut and chickpeas with the oil, paprika and a pinch of salt on a large tray.
Roast for 25 minutes, shaking halfway, until the butternut is tender and the chickpeas are crisp.
Whisk the tahini, lemon juice and garlic, then add the water a spoon at a time until smooth and pourable. Season.
Divide the lettuce between two bowls and arrange the tomatoes, pepper, cabbage, avocado, butternut and chickpeas in sections on top.
Finish with microgreens and a generous drizzle of dressing.
