/getattachment/941531d5-20ef-42a3-a6f0-b6f894e2c494/Vegetarian-Poke-Bowl.aspx
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.
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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