Buddha Bowl - Recipe

• Preheat the oven to 200°C / 180°C Fan
• Wash and dry your sweet potato then cut into wedges/slices
• Add 2 tablespoons of olive oil and 2 tablespoons of harissa paste to an oven dish. Add the sweet potato and season with salt and pepper, then mix/toss until all the sweet potato is covered well with the harissa and olive oil mixture
• Roast for 15 minutes. Prepare the chickpeas while the sweet potato roasts
• If not using pre-cooked chicken, you can cook your chicken breast now. Toss in a little of the olive oil and harissa mixture and season, then cook on medium in a pan for around 5 minutes a side. I like to put a lid on the pan to keep the chicken moist. When cooked, remove from the pan and let rest before slicing
• Drain the chickpeas. You can either add the chickpeas to the sweet potato after 15 minutes or add to a separate baking dish with the additional 1 tablespoon olive oil and 1 tablespoon harissa paste. Season with salt and pepper
• When the sweet potatoes have roasted for 15 minutes, remove them from the oven, add the garlic if using, drizzle with a little honey, then mix through (you can add the chickpeas to the sweet potatoes now if you want to cook them together). Place the sweet potato and chickpeas in the oven and roast for 10 more minutes
• Note: Some might prefer not to have honey on their chickpeas, hence providing the option to roast them separately from the sweet potato
• When the sweet potato and chickpeas are done, remove them from the oven and set aside to cool a little while you prepare the rest of the ingredients
• Buddha bowls usually keep each element separate, but feel free to mix it all up salad style if you prefer

Assembly

• Add a squeeze of fresh lime or lemon juice to the salad leaves and toss. Then create a bed of leaves in a dish or bowl for serving
• Add the sweet potato, chickpeas, pepper strips if using, sliced cooked chicken and sliced avocado to the bed of leaves
• Then sprinkle generously with the nut and seed mix and drizzle over some yoghurt or dressing per your preference if using
• Serve as is or chilled`