Ah Tahini, I don’t know if I could love it more! It makes everything that much more delicious and packs a great nutritional punch. The perfect match for roasted sweet potato and spicy chickpeas in this balanced JSHealth bowl!
Buy these ingredients from our friends over at Jan de Vries. Experts when it comes to natural skincare and organic supplements, Jan de Vries offer a range of specialised high-quality food products, from gluten-free pasta to organic cacao powder.
1. Set your oven to 180° C and line a baking tray with baking paper.
Dice the sweet potato and place into a bowl, add half the coconut oil and mix to coat. Place sweet potato on baking tray and place in oven for 15 mins or until soft and lightly browned.
2. Lightly toast the chickpeas in a small fry pan, making sure to toss the pan to avoid burning. Take off the heat and mix through ½ tsp of harissa spice mix.
3. Gently sauté the greens in a pan with the rest of the coconut oil on medium heat until bright green.
Divide greens equally between serving bowls and drizzle with tahini. Add cooked sweet potato, toasted chickpeas and sliced avocado. Yum!
I hope you give this delicious spiced chickpea and tahini sweet potato JSHealth bowl a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Kale is super nutritious. It’s packed with goodness, including vitamin A, which helps to maintain healthy hair, skin and bones. It also has a high fibre and water content which helps to support the digestive system and prevent constipation.
Jessica Sepel is a qualified nutritionist, health blogger and best selling health author from Australia. She is fascinated by the health and wellness world and loves to make simple and nutritious recipes.
Her 8-week online plan ‘The JSHealth Program’ can help change your mind and body, by teaching you how to find a balanced approach to life, food and weight.
You can also follow her on Facebook and Instagram for daily food inspiration and health mantras.
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