Uploaded February 2026 | Updated September 2026, 3 weeks ago
When lunch looks this good👇🏼🤭 Crunchy chickpeas, roasted sweet potato, quinoa, red onion, arugula, avocado & pomegranate on a bed of creamy tahini.. so colourful and delicious!
Save this video and follow @tessbegg for more recipes 🌱
Serves 2
Chickpeas:
2 cups of canned 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
Sweet potato:
1 large sweet potato, peeled and diced
Drizzle of olive oil
Pinch of salt and pepper
1 tsp onion powder
2 tsp smoked paprika
Arugula:
2 cups arugula (rocket)
1/2 lemon, juiced
Other:
2 cups cooked quinoa
1/4 red onion, sliced
1/3 cup pomegranate
Tahini dip (I used a ready-made dip) can sub for hummus
1 avocado, sliced
Sesame seeds
Pre-heat oven to 200°C. Line two trays with parchment paper. Add the sweet potato one tray and add the olive oil, salt, pepper, onion powder and paprika, then toss to coat.
Add the chickpeas to the other tray and add the olive oil, salt, pepper, paprika and garlic/onion powder, and toss to coat.
Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes.
In the meantime, add the arugula to a bowl along with the lemon juice and toss.
When the potatoes and chickpeas are ready, add the tahini dip in the bottom of the bowls, then top with quinoa, arugula, sweet potato, chickpeas, red onion, avocado, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #easyrecipes #salad #healthyrecipes #nourishbowl
When lunch looks this good👇🏼🤭 Crunchy chickpeas, roasted sweet potato, quinoa, red onion, arugula, avocado & pomegranate on a bed of creamy tahini.. so colourful and delicious!
Save this video and follow @tessbegg for more recipes 🌱
Serves 2
Chickpeas:
2 cups of canned 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
Sweet potato:
1 large sweet potato, peeled and diced
Drizzle of olive oil
Pinch of salt and pepper
1 tsp onion powder
2 tsp smoked paprika
Arugula:
2 cups arugula (rocket)
1/2 lemon, juiced
Other:
2 cups cooked quinoa
1/4 red onion, sliced
1/3 cup pomegranate
Tahini dip (I used a ready-made dip) can sub for hummus
1 avocado, sliced
Sesame seeds
Pre-heat oven to 200°C. Line two trays with parchment paper. Add the sweet potato one tray and add the olive oil, salt, pepper, onion powder and paprika, then toss to coat.
Add the chickpeas to the other tray and add the olive oil, salt, pepper, paprika and garlic/onion powder, and toss to coat.
Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes.
In the meantime, add the arugula to a bowl along with the lemon juice and toss.
When the potatoes and chickpeas are ready, add the tahini dip in the bottom of the bowls, then top with quinoa, arugula, sweet potato, chickpeas, red onion, avocado, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #easyrecipes #salad #healthyrecipes #nourishbowl
