RECIPES BY Rhiannon Lambert
Autumnal Buddha Bowl
- 50 minutes
- 4
2 large sweet potatoes, chopped into cubes
1 broccoli, chopped into florets
1 can of chickpeas, drained
1 heaped tsp smoked paprika
3 tbsp extra virgin olive oil
1 tin green lentils
Salad of choice (I used red cabbage, cavolo nero & cherry tomatoes)
For the tahini dressing
4 tbsp tahini
Juice of 1 lemon