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Maple sweet potato chickpea bowl

Maple sweet potato chickpea bowl

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Cooking time

Ingredients

1 can 3.5 oz (106 ml) Bonduelle CHICKPEAS

1½ tsp (7 ml) olive oil

1 c (250 ml) sweet potatoes, chopped

¼ onion, chopped

½ apple (Cortland, Empire or Spartan), sliced

1 ½ tbsp (22 ml) lemon juice

2 tbsp (30 ml) maple syrup

Salt and freshly ground pepper

1 can 3.5 oz (106 ml) Bonduelle QUINOA

1/2 c (125 ml) baby spinach or arugula

Preparation

In a pan on medium, heat the oil and sauté the sweet potato and onions for 3 to 4 minutes.

Add the apple slices and chickpeas. Sauté 2 to 3 minutes.

Add lemon juice and maple syrup. Stir to coat the chickpea and vegetable mixture. Season generously.

Add quinoa, spinach or arugula. Stir and serve.

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