Sweet Potato & Chickpea Harvest Bowls
15 min prep~ 30 min cookServes 4 people
Ingredients:
- 14 oz sweet potato, cubed
- 1/2 bottle (4.7 fl oz) Barker’s Harissa Honey Sauce & Marinade
- 1 (15oz) can chickpeas, drained, rinsed and patted dry
- 2 red onions, sliced into wedges
- 4oz baby kale or baby spinach
- 1 large red apple, thinly sliced
- 3.5 oz feta cheese
- 3 Tbsp toasted pecans
- 2 Tbsp toasted pepitas
- 1/2 cup unsweetened Greek yogurt
- Extra Barker’s Harissa Honey Sauce & Marinade
Instructions
- Preheat oven to 375ºF bake. Line two baking trays with baking paper.
- Toss the sweet potato with half of the Barker’s Harissa Honey Sauce & Marinade and arrange in a single layer on one of the trays. Bake for 10 minutes.
- Toss chickpeas and onions with remaining marinade. Place on second tray. Add to oven with sweet potato and bake for a further 20 minutes.
- Assemble bowls. Add kale/spinach, sweet potato, chickpeas and onions, Top with sliced apple, crumbled feta and toasted nuts and seeds.
- Add a dollop of yogurt and drizzle with a little extra Barker’s Harissa Honey Sauce & Marinade, to serve.