Roasted Sweet Potato, Chickpea, and Avocado Bowl

1. 1 Canned chickpeaspack 400 g ≈ $1.20 120 g
2. 2 Sweet potatoes≈ $2.00 per kgNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 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 ≈ $0.65 40 g
7. 7 Plain yogurtpack 300 g ≈ $2.19 40 g
8. 8 Lemon≈ $4.70 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 and cut sweet² potatoes into 2 cm cubes; rinse and drain chickpeas; wash cucumber⁵ and lettuce; preheat oven to 400°F (200°C).

2. Toss chickpeas with half the olive oil, paprika, cumin, and a pinch of salt; toss sweet² potatoes with the remaining oil.

3. Spread sweet² potatoes and chickpeas in a single layer on a baking sheet and roast at 400°F (200°C) for 25 minutes, stirring once at the 15-minute mark, until edges are golden and sweet potatoes are tender.

4. While roasting, rinse quinoa³, then cover with 100 ml water, add a pinch of salt, bring to a boil, and simmer covered on low heat for 15 minutes until water is absorbed; let sit covered for 5 more minutes.

5. Mix yogurt with lemon⁸ juice and a pinch of salt; slice cucumber⁵ into rounds, avocado⁴ into chunks, and tear lettuce by hand.

6. Assemble the bowl with quinoa³, roasted sweet² potatoes, chickpeas, cucumber⁵, lettuce, and avocado⁴; drizzle with yogurt dressing and serve immediately.

In short

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