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!
Ingredients
- 1 large sweet potato
- 1 courgette (spiralized)
- 2 handfuls of spinach
- Cayenne pepper to taste
- Scatter of Pumpkin seeds
Chimichurri:
- 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 chilli 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 the 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 greaseproof paper and lightly grease.
- Cut the sweet potato in half, then into quarter wedges. Season with a little salt and pepper, place face down on the tray, and roast in the oven for 45 minutes.
- In a bowl, combine the chickpeas and 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 them 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.
Enjoy!
Recipe by birchbowl
