Uploaded September 2024 | Updated September 2026, 3 weeks ago
Try this healthy Nourish Bowl👇🏼😍 Crunchy chickpeas, roasted sweet potato, quinoa, parsley, cucumber, red onion, avocado and pomegranate on a bed of homemade hummus. Easy, satisfying and nutritious!
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @TessBegg for more recipes🌿
Serves 2
Sweet potato and chickpeas:
2 medium sweet potatoes, peeled and diced
400g can chickpeas, drained, rinsed and pat dry
Drizzle of olive oil to coat it all
3 tsp paprika
3 tsp ground cumin
1/2 tsp ground coriander
3 tsp garlic powder
1 tsp onion powder
Generous pinch of salt and pepper
Hummus:
400g can chickpeas, drained and rinsed
1 tbsp olive oil
Pinch of salt and pepper
Juice from 1 lemon
1/4 cup tahini
1 small garlic clove, chopped
Water to thin if needed
Other:
2 cups cooked quinoa
1/2 red onion, sliced
1 bunch of parsley, finely chopped (roughly 2-3 cups chopped)
1 cucumber, diced
1 avocado, diced
1/3 cup fresh pomegranate seeds
Preheat oven to 200°C/390°F. Add the sweet potato and chickpeas on a baking tray. Add the olive oil and seasonings and toss to coat. Place in the oven and bake for 35 minutes.
Add all the hummus ingredients in a blender or food processor and blend until creamy.
Add the parsley in a bowl and drizzle some lemon juice and olive oil on it.
To assemble, add the hummus on the base of the bowl, top with quinoa, parsley, sweet potatoes, chickpeas, cucumber, onion, avocado and pomegranate. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
Try this healthy Nourish Bowl👇🏼😍 Crunchy chickpeas, roasted sweet potato, quinoa, parsley, cucumber, red onion, avocado and pomegranate on a bed of homemade hummus. Easy, satisfying and nutritious!
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @TessBegg for more recipes🌿
Serves 2
Sweet potato and chickpeas:
2 medium sweet potatoes, peeled and diced
400g can chickpeas, drained, rinsed and pat dry
Drizzle of olive oil to coat it all
3 tsp paprika
3 tsp ground cumin
1/2 tsp ground coriander
3 tsp garlic powder
1 tsp onion powder
Generous pinch of salt and pepper
Hummus:
400g can chickpeas, drained and rinsed
1 tbsp olive oil
Pinch of salt and pepper
Juice from 1 lemon
1/4 cup tahini
1 small garlic clove, chopped
Water to thin if needed
Other:
2 cups cooked quinoa
1/2 red onion, sliced
1 bunch of parsley, finely chopped (roughly 2-3 cups chopped)
1 cucumber, diced
1 avocado, diced
1/3 cup fresh pomegranate seeds
Preheat oven to 200°C/390°F. Add the sweet potato and chickpeas on a baking tray. Add the olive oil and seasonings and toss to coat. Place in the oven and bake for 35 minutes.
Add all the hummus ingredients in a blender or food processor and blend until creamy.
Add the parsley in a bowl and drizzle some lemon juice and olive oil on it.
To assemble, add the hummus on the base of the bowl, top with quinoa, parsley, sweet potatoes, chickpeas, cucumber, onion, avocado and pomegranate. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
