Uploaded May 2024 | Updated September 2026, 2 weeks ago
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✉️ Contact: hello@tessbegg.com
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*Discount Codes:*
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*RECIPE*
Serves 2
Chickpeas:
2 cups 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
Potatoes:
2 medium sweet potatoes, peeled and diced
Drizzle of olive oil
Pinch of salt and pepper
1 tsp onion powder
1 tsp smoked paprika
Rocket:
2 cups rocket
1/2 lemon, juiced
Other:
2 cups cooked quinoa
1/4 red onion, sliced
1/2 cup pomegranate
Tahini dip or hummus dip
1 avocado
Sesame seeds
Pre-heat oven to 200c. Add the sweet potato on a lined baking tray and add the olive oil, salt, pepper, onion powder and paprika. Toss to coat.
Add the chickpeas to a lined baking tray and add the oil, salt, pepper, paprika and garlic/onion powder. Toss to coat.
Place both trays in the oven (potato on top) and bake for 30-35 minutes.
In the meantime, add the rocket to a bowl along with the lemon juice and combine.
When the potago and chickpeas are ready, add the tahini in the bottom of the bowls, then top with quinoa, rocket, sweet potato, chickpeas, red onion, avocado, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
🌱 Recipe eBooks: payhip.com/tessbegg
✨ Follow me on Instagram: instagram.com/tessbegg
✉️ Contact: hello@tessbegg.com
🦋 Buy my clothes on my Depop: depop.com/tessbegg
*Discount Codes:*
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*RECIPE*
Serves 2
Chickpeas:
2 cups 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
Potatoes:
2 medium sweet potatoes, peeled and diced
Drizzle of olive oil
Pinch of salt and pepper
1 tsp onion powder
1 tsp smoked paprika
Rocket:
2 cups rocket
1/2 lemon, juiced
Other:
2 cups cooked quinoa
1/4 red onion, sliced
1/2 cup pomegranate
Tahini dip or hummus dip
1 avocado
Sesame seeds
Pre-heat oven to 200c. Add the sweet potato on a lined baking tray and add the olive oil, salt, pepper, onion powder and paprika. Toss to coat.
Add the chickpeas to a lined baking tray and add the oil, salt, pepper, paprika and garlic/onion powder. Toss to coat.
Place both trays in the oven (potato on top) and bake for 30-35 minutes.
In the meantime, add the rocket to a bowl along with the lemon juice and combine.
When the potago and chickpeas are ready, add the tahini in the bottom of the bowls, then top with quinoa, rocket, sweet potato, chickpeas, red onion, avocado, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
