🍠 Sweet Potato, Chickpea, and Spiced Chicken Bowl

Ingredients

• 🍠500 g sweet potato
• 🫘400 g tinned chickpeas, cooked
• 🍗360 g chicken breast
• 🫒1 tbsp olive oil
• 🌶️1 tsp sweet paprika
• 🌿1 tsp ground cumin
• 🧄1 clove garlic clove
• 🍋½ lemon lemon
• 🧂1 pinch salt
• 🌿1 pinch ground black pepper

• Recipes with sweet potato
• Recipes with cooked chickpeas
• Recipes with chicken breast
• Recipes with lemon

Method, step by step

1. Peel the sweet potato and cut it into 2 cm cubes. Boil in salted water for 12-15 minutes, until tender but intact, and drain. You can also sauté them at the end to brown them.
2. Drain and rinse the cooked chickpeas. Sauté them in a frying pan with half a tablespoon of oil, the minced garlic, the paprika, and half the cumin for 3-4 minutes, until crispy and fragrant. Set aside.
3. Cut the chicken breast into cubes, season with salt and pepper, and marinate with the remaining cumin, a little paprika, and a few drops of lemon. Cook in the same frying pan with the other half tablespoon of oil over high heat for 5-6 minutes, stirring, until browned and cooked through.
4. Divide the sweet potato, chickpeas, and chicken between two bowls. Drizzle with the remaining oil, adjust the salt, pepper, and lemon, and serve hot.