Sweet Potato & Chickpea Bowl: A Manuka Honey and Chili Twist

Ingredients (Serves 2):

1 can chickpeas, drained and rinsed
1 large sweet potato, chopped
Chili flakes (to taste)
Smoked paprika (to taste)
Salt (to taste)
1-2 tbsp olive oil
½ avocado, sliced
1 tbsp hemp seeds (for sprinkling)

Dressing:

Salt (to taste)
Chili flakes (to taste)
Juice of 1 lemon
1 tbsp Manuka honey
1-2 tbsp olive oil

Instructions:

Preheat the oven to 180°C (350°F).
In a tray, toss the chopped sweet potato and chickpeas with olive oil, chili flakes, smoked paprika, and salt.
Bake for 20 minutes, or until the sweet potatoes are tender and slightly crispy.
While the sweet potato and chickpeas are baking, prepare the dressing by mixing salt, chili flakes, lemon juice, Manuka honey, and olive oil in a small bowl.
Once the sweet potatoes and chickpeas are ready, plate them with the avocado slices.
Drizzle the dressing over the top.
Sprinkle with hemp seeds and serve.
Enjoy your delicious bowl! If you need any more help, just let me know!