Veggie bowl with avocado, sweet potatoes and pickled red onion
This is the perfect choice if you love a hearty and filling meal. Avocado, quinoa, roasted vegetables, a hint of pickled onion and a layer of crunch. Serve with some extra hummus and enjoy your Avo All Day moment.
Preheat the oven to 200 °C. Line a baking tray with baking paper.
Dice the sweet potatoes and spread over the left side of the baking tray. Drizzle with half of the olive oil and season with 1 tsp onion powder, 1 tsp paprika powder and salt and pepper. Mix all the ingredients well.
Drain the chickpeas and rinse. Spread the chickpeas over the right side of the baking tray. Season with the remaining onion powder, paprika powder and salt and pepper. Bake in the oven for 30- 35 minutes.
In the meantime, cook the quinoa according to the instructions on the package.
Mix the rocket leaves with the lemon juice.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin with a spoon. Slice the flesh into cubes.
Spread the hummus over the base of the two bowls. Add the rocket, quinoa, sweet potato, chickpeas, avocado, red onion and sesame seeds.
Tip: For a protein-rich meal add some cottage cheese.
