Wash the sweet potato and cut it into wedges. Rinse the chickpeas in a sieve and pat them dry thoroughly.
Spread the sweet potato and chickpeas on a baking tray, toss with olive oil and salt and roast at 200 °C (180 °C fan) for 20–25 min, until the sweet potato is soft and the chickpeas are lightly crisp.
Rinse the quinoa thoroughly and cook it in lightly salted water until fluffy and soft.
Stir the tahini with the lemon juice and a little warm water until smooth. Finely chop the parsley.
Divide the quinoa between bowls and arrange the sweet potato and chickpeas on top.
Serve with the tahini dressing and parsley.
Good to know
A bowl like this feels effortless and still properly well rounded. Warm, creamy and fresh all at once – just what you want on busy days.
Swaps
Quinoa → millet (similar minerals and mild flavour); chickpeas → white beans (also with fibre and protein); tahini → almond butter (provides unsaturated fats and vitamin E); parsley → coriander (fresh herby note and extra plant compounds).
Allergens
Contains sesame from the tahini. Well suited to children if the chickpeas are soft and the bowl is mildly seasoned, and the ingredients are usually fine during pregnancy as long as the quinoa, chickpeas and herbs are well washed and cooked through.
