Name: Sweet Potato and Harissa Chickpea Bowls with Avocado Greek Yogurt
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 large sweet potatoes, scrubbed clean and cubed; 2 garlic cloves, finely chopped; 3 tbsp (45 ml) olive oil; 1 tsp paprika; 1 tsp ground cumin; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 2 tsp (10 ml) harissa; 1 cup (250 ml) 2% plain Greek yogurt; 2 tbsp (30 ml) lemon juice; 1 very ripe avocado, peeled and pitted; 8 cups (240 g) kale leaves, thinly sliced; 2 tbsp (30 ml) olive oil; 1 cup (140 g) cherry tomatoes, halved; ½ cup (60 g) feta cheese, crumbled (optional); ½ red onion, thinly sliced (see note); 1 lemon, quartered (optional)

Note from Ricardo

To mellow out the flavour of the red onions, thinly slice the onion and let soak in cold water for 5 minutes. Drain before using.

The ingredients might stick to the sides of the food processor, in which case you will need to scrape down the sides of the food processor and bring the ingredients to the centre of the bowl, where the blade is, a few times to ensure they are well puréed.

Sweet Potato and Harissa Chickpea Bowls with Avocado Greek Yogurt

Categories

Ingredients

Sweet Potatoes

Avocado Yogurt

Kale Salad

Toppings

Preparation

Sweet Potatoes

Avocado Yogurt

Kale Salad

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet