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Lightly spicy, with all the cooling leaves and creamy tahini dressing – this is one of my favourite bowls to meal prep and eat for a few days running. You could also serve it all up wrapped in a nice thick and fluffy flatbread… Mmm…
1 large or two medium sweet potatoes, diced
1 small head of cauliflower, chopped into small florets
1 x 400g tin of Organic Kitchen chickpeas, drained and rinsed well
2 tbsp Prima Italia extra virgin olive oil
1 tsp salt
1 tsp black pepper
3 tbsp lime juice
1 tsp Just Natural Organic garlic granules (or 2 cloves of fresh garlic, minced)
1 tsp Just Natural Organic cumin
1 tsp Just Natural Organic paprika
½ tsp Just Natural Organic ground ginger
¼ tsp Just Natural Organic cayenne pepper
2 tbsp maple syrup
2 tbsp water
For the Tahini Sauce
60g tahini
2 – 4 tbsp water, as needed
1 tbsp lime or lemon juice
¼ tsp salt
To Serve
1 head of cos lettuce, shredded or roughly chopped
1 small cucumber, thinly sliced
1 tbsp Just Natural Organic black sesame seeds, toasted
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