Name: Sweet potato & houmous
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 tbsp brown rice ((or quinoa)); 1 sweet potato; 1/2 can (200g) chickpeas; 1 tbsp coconut oil; 1 handful cashew nuts; 1/4 tsp paprika; 1/4 tsp chilli powder; 2 tbsp houmous; 2 tbsp fresh chives ((chopped))

Sweet potato & houmous

Prep Time 10

Cook Time 25

Servings 1

Ingredients

2 tbsp brown rice (or quinoa)
1 sweet potato
1/2 can (200g) chickpeas
1 tbsp coconut oil
1 handful cashew nuts
1/4 tsp paprika
1/4 tsp chilli powder
2 tbsp houmous
2 tbsp fresh chives (chopped)

Instructions

In a pan, add the brown rice and cover with plenty of boiling water. Leave to simmer for 25 minutes with a lid on.
Wash the sweet potato and cut off any tough sections of skin, but keep most of the skin on.
In a microwave, heat the sweet potato for 4 minutes. Turn over and heat for a further 4 minutes, or until soft in the middle when stabbed with a knife.
Meanwhile, drain and rinse the chickpeas in a colander.
In a frying pan, melt the coconut oil and add the chickpeas, cashew nuts, paprika and chilli powder and cook for a few minutes until warmed through.
Once the rice is cooked, drain in a sieve, leave to sit for 2 minutes (to absorb any excess water) and combine with the chickpea mix.
Serve the sweet potato cut in half, with houmous spread in the middle, and then fill with the chickpea mix and top with fresh chives.