Mushroom Power Bowl

Instructions

Set the oven to 200°C (390°F) to preheat.

Wrap the sweet potato in foil and bake for 1 hour 15 minutes or until soft. Let it cool.

Preparing the spiced chickpeas: Drain and pat dry the chickpeas. Toss with 1 tsp olive oil, cumin, paprika, and salt. Roast at 200°C (390°F) for 25 minutes. Set aside to cool.

Preparing the Portobello mushrooms: Grate 1 clove of garlic and mix with olive oil and salt. Marinate the mushrooms, then roast them at 200°C (390°F) for 10 minutes. Cool and slice into bite-sized pieces.

Cooking the spinach: Boil salted water. Blanch the spinach until soft but still green, then drain. Season with 3g olive oil, soy sauce, and 3g sesame oil.

Preparing the avocado: Slice the avocado thinly. Fan out the slices into a line and fold them into a flower shape.

Assembling the bowl: Arrange piles of cooked sweet potato, mushrooms, spiced chickpeas, sweet corn, spinach, pomegranate and avocado flower in a bowl.

Garnish and serve: Add a dollop of tahini on the sweet potato. Scatter radish and chili slices over the top. Squeeze lime juice before serving.

Enjoy!