Sweet potato, chickpea and haloumi bowl
Wondering how you can eat more vegetables? Try this sweet potato, chickpea and haloumi bowl for breakfast or brunch.
Servings 2 servings
Ingredients
Salad
- 1 large sweet potato
- 2-4 eggs
- 150-180 g haloumi
- 2 cups baby spinach
- 1 can chickpeas
- 1/2 tsp smoked paprika
- extra virgin olive oil
- salt to taste
Seasoning
- 2 tsp extra virgin olive oil
- 2 tsp pomegranate molasses or balsamic vinegar
- salt to taste
- pepper to taste
- chilli flakes optional
Instructions
- Preheat oven to 220°C (200°C fan-forced).
- Peel and cube sweet potato. Place in a baking tray lined with baking paper or foil. Place tray in the oven. While the sweet potato roasts (should take around 40 minutes), prep the rest of ingredients.
- Drain chickpeas and place in another baking tray lined with baking paper or foil. Drizzle with extra virgin olive oil and season with smoked paprika.
- Place chickpeas in the oven and roast until crunchy (around 20 minutes).
- Cook eggs to your liking (poached, soft-boiled, hard-boiled, fried, scrambled).
- Cut haloumi in rectangles and cook in a pan with a little extra virgin olive oil until nicely browned on both sides.
- Line 2 bowls with bsby spinach and arrange the rest of ingredients as you like.
- Drizzle each bowl with 1 tsp extra virgin olive oil, 1 tsp pomegranate molasses or balsamic vinegar and season with salt, pepper and chilli flakes (if using) to taste.