Sweet Potato, Moringa Chimichurri Courgetti & Spicy Toasted Chickpea Bowl
We love bowl meals here at Aduna! They're a great way of getting in lots of plant-based goodness and the variations are endless. This vibrant bowl from Aduna 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!
INGREDIENTS1 large sweet potato
1 courgette (spiralized)
2 handfuls of spinach
Cayenne pepper to taste
Scatter of Pumpkin seeds
½ tsp Aduna 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
1 cup of chickpeas, rinsed and drained
¼ tsp each of smoked paprika, cumin, cinnamon and black pepper
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
Preheat the oven to 220C. Line a baking tray with greaseproof 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 45 minutes.
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 seasoning 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 2 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.
Recipe by Birchbowl