Roasted Sweet Potato & Quinoa Bowl

Caramelised sweet potato, crispy chickpeas, creamy avocado and a lemony tahini drizzle over fluffy quinoa. This is the bowl I make when I want something that is as good for me as it is satisfying.

It is also a brilliant meal-prep lunch — keep the dressing separate and it lasts for days.

Ingredients

• 1 large sweet potato, cubed
• 1 can (14 oz / 400 g) chickpeas, drained and dried
• 1 tsp smoked paprika + ½ tsp cumin
• 1 cup (185 g) quinoa
• 1 avocado, sliced
• A handful of arugula and cherry tomatoes
• ¼ red onion, thinly sliced
• 2 tbsp crumbled feta
• 2 tbsp tahini, juice of ½ lemon, 1 tsp maple syrup
• Olive oil, salt and pepper

Instructions

1. Heat the oven to 425°F (220°C). Toss the sweet potato and chickpeas with oil, paprika, cumin and salt.
2. Roast on a tray for 25 minutes, shaking halfway, until caramelised and crisp.
3. Meanwhile cook the quinoa according to the packet and fluff with a fork.
4. Whisk the tahini, lemon juice and maple syrup with enough water to make a pourable dressing.
5. Build the bowls: quinoa, sweet potato, chickpeas, arugula, tomatoes, avocado and onion.
6. Finish with feta and a generous drizzle of dressing.

Lily’s tips

• Dry the chickpeas well — it is the difference between crispy and soft.
• Make it vegan by leaving out the feta.
• Any grain works: try brown rice, farro or couscous.