Buddha Bowl

Directions

1. 1
   Preheat oven to 180C/350F. Coat sweet potato in 1 tsp oil and season with salt and pepper.
2. 2
   Place on baking tray and pop into the oven to roast for 35 minutes, turning once halfway through the cooking time.
3. 3
   Whilst sweet potato is cooking, prepare chickpeas. In a bowl, combine chickpeas, sriracha, maple syrup, paprika, garlic powder, salt and pepper.
4. 4
   Mix to combine.
5. 5
   Heat a saucepan and transfer chickpea mixture into saucepan to cook for 5-10 minutes. Make sure to keep the chickpeas moving so they don't burn. Cook until chickpeas are slightly sticky and no longer watery. Keep aside.
6. 6
   In a clean saucepan, wilt spinach slightly and season.
7. 7
   Transfer to a bowl and repeat the wilting and seasoning process with the cabbage.
8. 8
   Once sweet potato is cooked through, prepare your Buddha Bowl by placing your rice in the bottom of a bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.
9. 9
   To make dressing, whisk all ingredients together.
10. 10
    Drizzle over the buddha bowl.