This might be the easiest and best lunch ever, it’s so good!
The sweet potato has delicious hints of cinnamon, which is a delightful compliment to the chili chickpeas, peppery arugula, and cucumber. It’s the perfect meal to take to work with you as you can bake the sweet potato and chickpeas the night before so all you need to do in the morning is toss everything together.
Thanks for the recipe Deliciously Ella!
- 1 small sweet potato
- a handful of rocket (arugula)
- sprinkle of pumpkin seeds
- 1/2 a can of chickpeas
- ½ teaspoon coconut oil
- 1/2 of a large cucumber
- 1/2 teaspoon of chili flakes
- 1/4 teaspoon of cinnamon
For the dressing (This is my standard, everyday salad dressing)
- squeeze of fresh lemon
- 1 tablespoon rice vinegar
- 2 tablespoons of olive oil
I baked the sweet potato whole last night. Cut into pieces and sprinkle with salt and cinnamon.
On the stove top, pan fry the chickpeas in coconut oil. Sprinkle with salt and chili flakes
Arrange the arugula and greens, chopped cucumber and pumpkin seeds and stir the dressing together.
If you’re taking this to work, then let the sweet potatoes and chickpeas cool down before mixing it all together and storing it in an airtight container.
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