Sweetpotato, Chickpea and Baby Spinach Lunch Box
Cooking time
1 hour
Prep time
20 minutes
Serving
- 2 large sweetpotatoes, peeled and diced
- 2 shallots, peeled and roughly chopped
- 1 sprig of rosemary or thyme
- pinch of salt
- tbsp olive oil
- 1 tin chickpeas
- 4 tbsp whole nuts
- 2 tbsp maple syrup
- Cooked quinoa
- Baby spinach leaves
- Dressing of your choice
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Preheat the oven to 180°C.
Step 2
Spread the sweet potatoes on a large baking tray along with the shallots and herbs. Drizzle with olive oil, lightly season with salt, and toss to coat. Roast for 20 minutes.
Step 3
Add the chickpeas to the tray and toss everything together. Return to the oven for another 20 minutes.
Step 4
Mix the nuts with the maple syrup and a pinch of salt. Add them to the tray, stir, and roast for a further 5 minutes.
Step 5
Serve the roasted mixture with the cooked quinoa, baby spinach leaves, and a dressing of your choice.
