@tessbegg: Nourish bowl👇🏼🌿 Crunchy chickpeas, roasted sweet potato, quinoa, red onion, lemon arugula, avocado & pomegranate on a bed of creamy tahini.. so colourful and delicious! Save this video and follow @tessbegg for more recipes 🌱 Serves 2 Chickpeas: 2 cups of canned chickpeas, drained and rinsed Drizzle of olive oil 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika Pinch of salt and pepper Sweet potato: 2 medium sweet potatoes, peeled and diced Drizzle of olive oil Pinch of salt and pepper 1 tsp onion powder 2 tsp smoked paprika Arugula: 2 cups arugula 1/2 lemon, juiced Other: 2 cups cooked quinoa 1/4 red onion, sliced 1/2 cup pomegranate Tahini dip (It’s a readymade dip of tahini, lemon, oil and salt) or can sub for hummus 1 avocado, sliced Sesame seeds Pre-heat oven to 200°C. Line two trays with parchment paper. Add the sweet potato one tray and add the olive oil, salt, pepper, onion powder and paprika, then toss to coat. Add the chickpeas to the other tray and add the olive oil, salt, pepper, paprika and garlic/onion powder, and toss to coat. Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes. In the meantime, add the arugula to a bowl along with the lemon juice and toss. When the potatoes and chickpeas are ready, add the tahini in the bottom of the bowls, then top with quinoa, arugula, sweet potato, chickpeas, red onion, avocado, pomegranate and sesame seeds. Enjoy! #vegan #plantbased #asmrfood #veganfood #veganrecipes #EasyRecipes #salad #healthyrecipes #nourishbowl #fypシ

Tess Begg

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Sunday 15 June 2025 17:08:36 GMT