Karolina Lukaszewicz

Nutritional Therapist

Dip CNM, mANP, rGNC 

Get Eat Right

NUTRITIONAL THERAPY

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© 2016 by Get Eat Right. All rights reserved.

SWEET POTATOES & CHICKPEAS LUNCH PLATE (Vegan/ Gluten Free/ Dairy Free)

January 13, 2017

Delicious combination, nice and easy to make. I like to eat it with a portion of green leafy veg and some avocado slices. 

 

INGREDIENTS (for 2 people):

  • 2 sweet potatoes,

  • 400 g can of chickpeas,

  • 1 tsp paprika,

  • 1 tsp cinnamon,

  • a pinch of sea salt,

  • 1 tbsp of coconut oil,

  • 1 avocado,

  • a handful of baby leaf and rocket,

  • juice from half a lemon.

 

METHOD:

Preheat the oven to 180C. Melt the coconut oil on an empty roasting tray while heating up the oven. Peal sweet potatoes and cut into equal 2 cm pieces. Drain and rinse chickpeas.  Mix sweet potatoes, chickpeas, spices and melted coconut oil on a roasting tray. Roast for about 25 minutes. 

When it’s ready put it into large plates, with the leaves and avocado on the side and sprinkle it all with lemon juice.

 

 

 

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