SunRice

Turmeric Sweet Potato Bowl with Chickpeas

I am using:

Prep time

10min

Cook time

30min

Try out this turmeric sweet potato bowl with chickpeas recipe for a tasty meal! This dish is filled with colourful vegetables and is packed with flavour.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 packet SunRice Steamed Brown Rice & Quinoa (250g packet)

  • 400 g Chickpeas (drained and rinsed)

  • 650 g Sweet Potato (cut into 2.5cm cubes)

  • 2 tbsp Olive Oil

  • 1½ tbsp Ground Turmeric

  • 2 cup Baby Spinach and Rocket Mix

  • 1 Avocado (sliced)

  • cup Tahini

  • 1 Small Garlic Clove (crushed)

  • 2 tbsp Lemon Juice

  • Toasted Mixed Seeds (see tip)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Turmeric Sweet Potato Bowl with Chickpeas

Method

  • Preheat oven to 225C.

  • Drain chickpeas well on paper towel. Place chickpeas and sweet potato onto a large shallow baking tray. Add oil and turmeric and toss to coat. Roast 20 minutes or until sweet potato is tender.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Divide rice between four bowls. Add sweet potato and chickpeas, spinach and rocket mix and avocado to bowls. Tip: Prepare extra ingredients and pack for a healthy lunch the next day (slice avocado and coat with a squeeze of lemon juice to prevent browning).

  • Place tahini in a microwave proof bowl and microwave on high for 10 seconds or until just warm. Add garlic and lemon juice and mix well. Stir in enough warm water to form a smooth sauce. Serve bowls with tahini sauce and toasted mixed seeds. Tip: To make toasted mixed seeds, combine any combination of seeds such as pepitas, sunflower seeds and sesame seeds. Sauté in a small frying pan until toasted.

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