Crunchy roasted edamame & chickpeas

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A nourish bowl you need to try👇🏼🤭 Crunchy roasted edamame & chickpeas, sweet potato, rocket (arugula), avocado, red onion, pomegranate & sesame seeds over a bed of creamy hummus! Perfection😍

I just love the burst of flavour the pomegranate adds to salads!

By @Tessbegg

Serves 2

Chickpeas and edamame:
1 cup canned chickpeas, drained and rinsed
1 cup edamame, frozen or thawed
Drizzle of olive oil
1 tsp onion powder
1 tsp garlic powder
Pinch of salt and pepper

Potatoes:
2 medium sweet potatoes, peeled and diced
Drizzle of olive oil
Pinch of salt and pepper
1 tsp onion powder
1 tsp smoked paprika

Rocket:
2 cups rocket (arugula)
1/2 lemon, juiced

Other:
1/4 red onion, sliced
1/2 cup pomegranate
Hummus
1 avocado
Sesame seeds

Preheat oven to 200 degrees celsius. Add the sweet potato on a lined baking tray and add the olive oil, salt, pepper, onion powder and paprika. Toss to coat.

Add the chickpeas and edamame to a lined baking tray and add the oil, salt, pepper and garlic/onion powder. Toss to coat.

Place both trays in the oven (potato on top) and bake for 35 minutes.

In the meantime, add the rocket to a bowl along with the lemon juice and combine.

When the potatoes and chickpeas are ready, add the hummus in the bottom of a bowls, then top with rocket, sweet potato, chickpeas, edamame, avocado, red onion, pomegranate and sesame seeds. Enjoy!