Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 - 50 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
Warm your Rich Chana Masala according to back of pack instructions.
When cooked, split the sweet potatoes in half and drizzle with some olive oil and a pinch of salt. Divide your Rich Chana Masala between the potatoes and serve with some salad leaves and a good sprinkle of freshly chopped herbs.
Summer is here and you know what that means? summer bowls for days on end. As we long for days by the Mediterranean, this fresh and super quick summer bowl is getting us through the week. Check it out.
PLEASE SEND NOODS. Now that we've gotten your attention, check out this Tangy Chickpea & Coconut Curry with Thick Cut Noodles. All you need is our Tangy Chickpea & Coconut Curry and some thick cut noodles.
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