Sweet potato, chimichurri courgetti and spiced chickpea bowl - vegan + gf

This bowl is a perfect blend of wholefoods, nutrients and exotic flavour. A substantial lunch or dinner that combines: plant protein, fibre, healthy fats as well as metabolism boosting spices.

The best thing about these bowls is that you can chop and change the ingredients to suit whatever your preferences are! Don’t feel the need to stick to recipes if you’ve got a different pulse in the cupboard use that, if you have squash or pumpkin, that works great too and even sub the courgetti for buckwheat soba noodles to make it extra filling!

RECIPE (Serves 2)

INGREDIENTS:

1 large sweet potato 1 courgette (spiralized) 2 handfuls of spinach Cayenne pepper to taste Scatter of Pumpkin seeds

Chimichurri 1 garlic clove ¼ cup pumpkin seeds 1 cup of fresh parsley chopped ½ cup of fresh coriander chopped 2 tbsp red wine vinegar 2 tbsp water ½ tsp Aduna moringa powder 1 tsp olive oil pinch of maldon sea salt ½ tsp chili flakes

Spiced chickpeas 1 cup of chickpeas rinsed and drained ¼ tsp each of smoked paprika, cumin, cinnamon and black pepper

Salsa 1 large tomato diced 1 garlic clove minced juice of ½ lime (use other half to serve) 1 tsp olive oil ½ red onion diced handful of fresh coriander chopped

METHOD:

Preheat the oven to 220C.

Line a baking tray with grease proof paper and lightly grease. Cut the sweet potato in half then into quarter wedges.

Season with a little salt and pepper and place face down on the tray and into the oven to roast for 45minutes. In a bowl, combine the chickpeas and the spices.

Add to the sweet potato tray for the last 20 minutes.

Meanwhile, prepare the chimichurri.

Place all the ingredients into a food processor and pulse until thick and chunky. Taste and adjust to preference. Make the courgetti and lightly steam for 2 minutes to soften. Combine the courgetti with ½ the chimichurri in a bowl and place to one side. Finally make the salsa by chopping all the ingredients and tossing together in a small bowl. Once all the elements are cooked/ prepared, divide into two bowls and serve with a handful of spinach, pumpkin seeds, extra coriander and parsley, the rest of the chimichurri and a dash of cayenne pepper.

** You can always make double the quantities and keep in a sealed container to use in other recipes eg. the salsa could be used with a mexican chili or nachos and the chimichurri as a herby sandwich filler.