Colorful Chickpea Bowl with Sweet Potato, Beetroot and Dill Yogurt
A colorful bowl with roasted chickpeas, sweet potato and beetroot on basmati rice, served with creamy dill yogurt. It tastes just as good cold in a jar as it does lightly warmed.
By yumbelo · 2 servings · 30 minutes
Ingredients
- 1 can Chickpeas from the can, drained
- 250 g Sweet potato
- 150 g Beetroot, precooked
- 150 g Basmati rice
- 80 g Baby spinach
- 150 g Yogurt (3.5% fat)
- 1 bunch Dill
- 1 pc Lemon (juice and zest)
- 2 tbsp Olive oil
- 1 tsp Cumin, ground
- 1 tsp Sweet paprika powder
- 60 g Feta
- 20 g Pumpkin seeds
- 1 pinch Salt
- 1 pinch Pepper
Method
- Preheat the oven to 200 °C top and bottom heat and drain the chickpeas well and pat them dry.
- Wash the sweet potato and cut it into roughly 2 cm cubes. Toss with half of the olive oil, cumin, paprika powder, salt and pepper, and spread on a baking sheet together with the chickpeas.
- Roast the baking sheet in the oven for 20 minutes, until the sweet potato is soft and the chickpeas are slightly crispy.
- While the vegetables roast, bring the basmati rice to a boil in a pot with twice its volume of water and a pinch of salt, then cover and simmer over low heat for about 12 minutes. Let it rest briefly afterwards and fluff it with a fork.
- Cut the beetroot into cubes or wedges. Finely chop the dill and stir it together with the yogurt, lemon zest, 1 tbsp lemon juice, salt and pepper to make a dressing.
- Wash the spinach and spin it dry. Toast the pumpkin seeds in a dry pan briefly until golden brown.
- Divide the rice, spinach, sweet potato, chickpeas and beetroot between two bowls or jars, crumble the feta over them and sprinkle the pumpkin seeds on top.
- Serve the dressing on the side or spoon it over just before eating so nothing gets soggy.