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Summery Sweet Potato Bowl | Oven-Baked
(0)
Under an hour
Gurkerl Küche
Diese knackige und farbenfrohe sommerliche Bowl vereint im Backrohr geröstete Süßkartoffelwürfel und knusprige Kichererbsen mit frischer Avocado, saftigen Kirschtomaten und einem cremig-würzigen Tahin-Zitronen-Dressing. Ein leichtes, nährstoffreiches Sommergericht, das perfekt schmeckt und im Handumdrehen zubereitet ist!
Ingredients
Preparation method
Preparation & oven roasting
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
Peel the sweet potatoes and cut into approx. 1.5 cm cubes. Place the chickpeas in a colander, rinse thoroughly, and pat dry.
Spread the sweet potato cubes and chickpeas on the baking sheet. Mix with 2 tbsp olive oil, ground cumin, half of the salt, and a pinch of pepper. Roast in the preheated oven for about 25 minutes until golden brown and crispy.
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