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.