Buddha bowl with tahini

Ingredients

• 120 g sweet potato, cubed
• 100 g cooked brown rice
• 80 g canned chickpeas, drained
• 30 g baby spinach
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp olive oil

Method

1. 1Heat the oven to 200°C (400°F). Toss the sweet potato and chickpeas with olive oil and roast for 25 minutes.
2. 2Loosen the tahini with lemon juice and a splash of water to make a pourable dressing.
3. 3Arrange the rice, spinach and roasted veg in a bowl.
4. 4Drizzle the tahini dressing over the top and serve.