Sweet Potato, Moringa Chimichurri Courgetti & Spicy Toasted Chickpea Bowl

          Moringa Chimichurri

          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! 

          Serves 2


          1 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

          Spiced Chickpeas:
          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


          Sign up to our newsletter to receive an exclusive recipe e-book & 15% off:



          Sold Out