SWEET POTATO, MORINGA CHIMICHURRI COURGETTI & SPICY TOASTED CHICKPEA BOWL
Serves 2
- DIFFICULTY: MEDIUM
- 35 MINS
Ingredients
- 1 large sweet potato
- 1 courgette (spiralized)
- 2 handfuls of spinach
- Cayenne pepper to taste
- Scatter of Pumpkin seeds
Chimichurri:
- ½ tsp NOFH Healthy LIfe Moringa Powder
- 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
- 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
We love bowl meals here at NOFH Healthy LIfe! They’re a great way of getting in lots of plant-based goodness and the variations are endless. This vibrant bowl from NOFH Healthy LIfe Feel Good Triber BirchBowl contains lots of our favourites: roasted chickpeas, sweet potato, salsa and a moringa twist on the classic herby sauce – chimichurri. Yum!
Begin by preheating the oven to 220°C. Line a baking tray with greaseproof paper and lightly grease it.
Cut the sweet potato in half lengthwise, then into quarter wedges. Season with salt and pepper and place face down on the tray. Roast in the oven for 45 minutes or until tender.
While the sweet potato is roasting, combine chickpeas with smoked paprika, cumin, cinnamon, and black pepper in a bowl. Add them to the sweet potato tray for the last 20 minutes of roasting.
For the chimichurri, place all ingredients in a food processor and pulse until thick and chunky. Adjust seasoning to taste.
Spiralize the courgette into noodles and lightly steam for 2 minutes to soften. Toss the courgetti with half of the chimichurri in a bowl and set aside.
To prepare the salsa, combine diced tomato, minced garlic, lime juice, olive oil, red onion, and chopped coriander in a small bowl.
Once all elements are cooked and prepared, divide into 2 bowls. Serve each portion with a handful of spinach, pumpkin seeds, extra coriander and parsley, remaining chimichurri, and a dash of cayenne pepper.
Enjoy your wholesome and flavorful meal!