Sweet Potato Lunch Bowl

By abbeysue

Chickpeas and sweet potatoes offer a rich source of fiber in this heart-friendly salad.

Sweet Potato Lunch Bowl
  • 1 small sweet potato

  • a handful of rocket (arugula)

  • 1/4 c chickpeas

  • 1/2 c. cucumber

  • 6 cherry tomatoes

  • 1/2 tsp. chilli flakes

  • 1/4 tsp. cinnamon

  • For the dressing:

  • 1/2 tsp of honey

  • 1/2 a lemon

  • 2 Tbsp of olive oil

  1. Start by pre-heating the oven to 350 F, then chop the sweet potato into wedges. Put the wedges on a baking tray and sprinkle them with the cinnamon, a little salt and some olive oil. Place these in the oven and let them cook for an hour.

  2. Half way through the baking add the chickpeas to the tray. Drain and rinse them from the can, then sprinkle them over the sweet potatoes with the chilli flakes. Let these bake together for the remaining 30 minutes.

  3. Just before they finish cooking chop the cucumber and tomatoes into small pieces and stir the dressing together.

Nutritional Facts

Calories - 400
Total Fat - 29g
Carbs - 33g
Protein - 7g
Sodium - 80mg
Fiber - 7g

low sodium vegetarian dinner lunch bake