Crunchy Roasted Edamame & Chickpea Hummus Bowl
Directions
- 1Preheat the oven to 200 degrees Celsius.
- 2Add the chickpeas and edamame to a lined baking tray.
- 3Drizzle with olive oil, salt, pepper, garlic powder, and onion powder, then toss to coat.
- 4Add the sweet potato on a separate lined baking tray.
- 5Drizzle with olive oil, salt, pepper, onion powder, and paprika, then toss to coat.
- 6Place both trays in the oven (potato on top) and bake for 35 minutes.
- 7In the meantime, add the rocket to a bowl along with the lemon juice and combine.
- 8Once the potatoes and chickpeas are ready, spread hummus in the bottom of a bowl.
- 9Top the hummus with rocket, sweet potato, chickpeas, edamame, avocado, red onion, pomegranate, and sesame seeds.
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1 cup edamame, frozen or thawed
- drizzle olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- pinch salt
- pinch pepper
- 2 medium sweet potatoes, peeled and diced
- drizzle olive oil
- pinch salt
- pinch pepper
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 cups rocket (arugula)
- 0.5 lemon, juiced
- 0.25 red onion, sliced
- 0.5 cup pomegranate
- Hummus
- 1 avocado
- Sesame seeds
Equipment
lined baking trayovenbowl
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