Vegetarian Poke Bowl Recipe

Hot roasted, sweet potato and crispy chickpeas form the basis of this poke bowl that also features pearled couscous, micro herbs and creamy avocado.

Difficulty

Medium

Prep Time

20 minutes

Cooking Time

30 minutes

Serves

3-4

Recipe Ingredients

For the sweet potatoes and chickpeas

  • 6 small Freshline sweet potatoes
  • 1 can SPAR chickpeas
  • 1/2 tsp turmeric
  • dash of cayenne pepper
  • SPAR olive oil

For the couscous

  • 1 cup pearled SPAR couscous
  • 1/4 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp Freshline garlic
  • 1 tbsp avocado oil
  • SPAR salt and pepper to taste

Toppings

  • 2 Freshline avocados
  • Freshline micro herbs
  • your favourite sauce/dressing 

Recipe Method

For the sweet potatoes and chickpeas

1. Preheat oven to 200 degrees Celsius.
2. Peel and cut sweet potatoes into small cubes. Drizzle with olive oil and sprinkle with salt, garlic and pepper. Spread out on a large baking sheet.
3. Rinse and drain chickpeas and drizzle with olive oil, salt, garlic, pepper and cayenne. Spread out on a large baking sheet.
4. Bake both for about 30 minutes (or until sweet potatoes are soft and browning and chickpeas are crispy).

For the couscous

1. Bring 1.5 cups water and a dash of salt to a boil. Add couscous and reduce heat to a simmer. Cover and let cook for about 10 minutes (until all water is evaporated). Remove from heat and leave covered for 2-3 minutes.

To assemble the bowls

1. Put sweet potatoes, chickpeas, couscous in a bowl. Top with fresh micro herbs and half of an avocado. Add your favorite dressing/sauce/oil.

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