Chickpea, Sweet Potato, and Avocado Bowl

1. 1 Canned chickpeaspack 400 g ≈ $1.20 120 g
2. 2 Sweet potatoes≈ $2.00 per kg 150 g
3. 3 Quinoapack 500 g ≈ $5.00 50 g
4. 4 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
5. 5 Cucumbers≈ $3.67 per kg 70 g
6. 6 Leaf lettucepack 150 g ≈ $0.49 40 g
7. 7 Plain yogurtpack 300 g ≈ $2.10 40 g
8. 8 Lemon≈ $4.65 per kg 10 g
9. 9 Olive oil 10 ml
10. 10 Paprika 1 g
11. 11 Cumin to taste
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the sweet² potato, cucumber⁵ and greens; cube the sweet potato into 2 cm pieces; preheat the oven to 200°C; rinse and dry the chickpeas (if canned¹).

2. Toss the chickpeas with oil, paprika, cumin and salt until evenly coated.

3. Spread the sweet² potato and chickpeas on a baking sheet and roast at 200°C for 25 minutes until golden, keeping the same time and temperature with the oven door slightly ajar at the minimum gap between rack and heating element for even browning.

4. Rinse quinoa³, then cook over medium heat for 15 minutes until the grains are translucent and the water is absorbed.

5. In a bowl combine quinoa³, sweet² potato, chickpeas, cucumber⁵, greens and avocado⁴; drizzle with lemon⁸ yogurt sauce; season with salt to taste; stir over low heat for 1–2 minutes to distribute evenly.

6. Serve immediately, optionally garnish with greens; if desired, substitute the yogurt sauce for a spicier sauce if one is available.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.