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Nourishing Spiced Chickpea & Tahini Bowl

Nourishing Spiced Chickpea & Tahini Bowl

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This bowl full of nourishment will leave you feeling satisfied and energised in equal measure. Between creamy avocado, sweet potato and tasty chickpeas, every bite is a delight. Our favourite flourish is the dressing of rich tahini, turmeric and zesty lemon juice. Yum!

Allergens:Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

sweet potato

½

red onion

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

½ sachet

garam masala

1 tub

tahini

(ContainsSesameMay be present Gluten, Soy, Egg, Tree Nuts, Milk)

1

lemon

⅔ sachet

turmeric

1 bunch

kale

½

avocado

Not included in your delivery

1 tbs

olive oil

1 tbs

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2700 kJ
Fat39.5 g
of which saturates7.2 g
Carbohydrate47.7 g
of which sugars15.3 g
Dietary Fibre0 g
Protein17.9 g
Cholesterol0 mg
Sodium39 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Sieve
Baking Tray
Baking Paper
Small Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, slice the sweet potato into 0.5 cm thick discs, and slice the red onion into thin wedges. Drain, rinse and pat the chickpeas dry. Juice the lemon, destem and roughly chop the kale leaves, and slice the avocado.

2

Place the sweet potato and red onion on a lined oven tray. Toss in half the olive oil. Season with salt and pepper. Place the drained chickpeas on a second lined oven tray. Sprinkle over the garam masala and the remaining olive oil. Season to with salt and pepper. Place both trays in the oven to cook for 25 minutes, or until golden. Remove from the oven and set aside.

3

Meanwhile, in a small jug or bowl combine the tahini, half the lemon juice, salt and pepper, turmeric and warm water. Tip: the mixture may split but continue stirring until it comes together again.

4

Heat a medium frying pan with a dash of olive oil over a medium-high heat. Cook the chopped kale for 2-3 minutes, or until slightly wilted. Pour over the remaining lemon juice. Set aside.

5

To serve, divide the kale, sweet potato, red onion and chickpeas between bowls. Top with the fresh avocado and drizzle with the tahini dressing. Enjoy!