Sweet potato, spinach and chickpea Buddha bowl

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Serves:  2

Ingredients

• 300 g orange sweet potato (kumara), chopped
• 1/3 cup(s) 99% fat-free plain Greek yoghurt, (80g)
• 1 tbs tahini
• 1 tbs lemon juice
• 2 tsp olive oil
• 1 medium brown onion, finely chopped
• 1 clove(s) Garlic, crushed
• 125 g Chickpeas, canned, rinsed, drained
• 3 tsp Moroccan seasoning
• 60 g baby spinach leaves
• 1/2 tsp sesame seeds, toasted

Preparation

1. Boil, steam or microwave sweet potato until just tender. Drain. Cool.
2. Meanwhile, combine yoghurt, tahini and juice in a small bowl. Season with salt and pepper.
3. Heat oil in a large non-stick frying pan over medium heat. Cook onion and garlic, stirring, for 3–4 minutes or until softened. Add chickpeas and Moroccan seasoning and cook, stirring, for 2 minutes.
4. Add sweet potato and cook, tossing gently, for 2–3 minutes or until potato is golden. Add spinach and cook, covered, for 2 minutes or until wilted. Spoon mixture into bowls. Top with tahini yoghurt and sprinkle with sesame seeds to serve.

Recipe by: weightwatchers