Roasted sweet potato and chickpea nourish bowl with cashew miso dressing
Yeung Man Cooking · ♥ 18.5K likes · 358.1K views · 8 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Toss the sweet potatoes and chickpeas with the smoked paprika, salt, pepper and avocado oil to coat.
- 1 tsp smoked paprika
- salt
- pepper
- 2 tbsp avocado oil
Spread them out on a parchment lined baking sheet so they cook evenly and bake about 25 minutes.
- 1 cup brown rice
- 1½ cups water
Rinse and drain the brown rice in a small saucepan, add the water and set over medium-high heat.
- ⅓ cup cashews
- ¾ cups water
- ¼ cup tahini
- 1 tbsp miso paste
- 1 tbsp maple syrup
- 3 tbsp lime juice
- ½ tsp turmeric
- 1 tsp salt
- 1 tbsp olive oil
Blend the cashews, water, tahini, miso paste, maple syrup, lime juice, turmeric, salt and olive oil on high until liquefied.
- 40 g black kale
- 120 g purple cabbage
Strip the leafy parts from the black kale and roughly chop; thinly shred the purple cabbage.
- avocado
- 1 whole purple carrot
Cube the avocado and shave the carrot into ribbons with a vegetable peeler.
- broccoli sprouts
Plate the brown rice, then the kale, the sweet potatoes, the roasted chickpeas, the cabbage, the carrot ribbons, the avocado and a small bunch of broccoli sprouts, and pour the dressing over.
Assembling the bowl