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Sweet potato & houmous

Prep Time 10 minutes
Cook Time 25 minutes
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.