Chickpea and Sweet Potato Rainbow Bowl

Serves: 4

Preparation time:  5 minutes

Cooking time: 20 minutes


  • 1 sweet potato, diced
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 x 400g can chickpeas, drained and rinsed
  • 1 tablespoon paprika, ground
  • 3 cups mixed lettuce leaves
  • 1 avocado, sliced
  • 1 punnet cherry tomatoes, halved
  • ¼ purple cabbage, chopped
  • ¾ cup sprouts
  • 4 eggs
  • Pepper to taste


  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 lemon


  1. Preheat oven to 200 degrees Celsius.
  2. Place sweet potato on a lined baking tray and drizzle with 1 tablespoon olive oil. Place in oven and roast for 20 minutes or until soft.
  3. After the sweet potato has been roasting for 10 minutes, add chickpeas to a lined baking tray, drizzle with 1 tablespoon of olive oil and season with paprika.
  4. Meanwhile, to prepare salad, spread mixed lettuce leaves on the bottom of a bowl or plate. Layer the salad ingredients on top (avocado, cherry tomatoes, cabbage and sprouts).
  5. 5 minutes before sweet potato and chickpeas have finished baking, place eggs in a saucepan and cover with water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer gently for 3 minutes. Remove eggs from pan and run under cool water. Carefully remove shell and add to salad.
  6. Add all the dressing ingredients to a small jar and mix to combine.
  7. Add eggs, sweet potato and chickpeas to salad and mix in salad dressing. Season with pepper to taste. Enjoy!

Recipe and image kindly provided by Anna & Alex at The Biting Truth, for more recipes please visit their website.