in the kitchen
Ingredients
- 200 g cooked brown rice
- 200 g roasted sweet potato and broccoli
- 1 can chickpeas, drained and roasted
- 1 avocado, sliced
- 100 g red cabbage, shredded
- 2 radishes, thinly sliced
- For dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove, 4 tbsp water, salt
Method
1
Roast sweet potato and broccoli with oil, salt and cumin at 200 C for 25 minutes. Roast chickpeas separately with paprika until crisp.
2
Whisk tahini dressing until smooth and pourable.
3
Assemble bowls with rice as the base.
4
Arrange all toppings in sections; drizzle with dressing. Serve at once.