Energizing Lunch Bowl

Today's lunch meal was totally made up of leftovers. My friend came over and we just threw everything on the table that we had left in our fridges. The outcome was this beautiful, energizing and healthy lunch bowl made up of roasted oriental spiced chickpeas, hummus, guacamole, sweet potato and rosemary potato fries, quinoa, kale chips, carrots, feta cheese, and tomatoes. 

Before you get started with the preparations for two bowls, heat up the oven to 200°C.

Oriental spiced chickpeas:

Drain 1 can of  chickpeas and let them dry well. Then mix with one tbs of olive oil, tumeric, cumin, paprika spice, salt, and pepper. Put them on a baking sheet and bake them until crispy for about 20-30 minutes.

Guacamole

Mash one avocado and mix with 1 tbs lemon juice, chili flakes, salt and pepper. If you have, it tastes lovely to add some fresh herbs such as coriander leaves or pasley.

Sweet potato potato fries

Cut half of a sweet potato in thumb sized wedges and mix them with cinnamon, cumin, tumeric, salt and pepper in a bowl. Bake at 200°C for 50 minutes. 

Rosemary fries 

Cut two potatoes in thumb sized wedges and mix them with rosemary, salt and pepper and bake at 200°C for 50 minutes as well (I put them on the same tray as the sweet potato wedges!). 

Kale chips

Wash two hands full of kale leaves and dry them well. Then mix with approximately 1 tbs of olive oil, salt and pepper and bake at 200°C for 20-30 minutes until they are dry and crispy. If available, it is also nice to add some fresh parmesan cheese.

Once all dishes are ready, arrange them in a bowl and add the rest of the ingredients (of course, you can change this the way you want to and according to whatever you feel like eating). For desert, we had some homemade apple-date-chocolate bread with fresh strawbeeries and ice cream - the recipe will be uploaded tomorrow.

Enjoy!