This bowl with sweet potato and pomegranate is more than just a recipe for me; it is a reminder of sunny autumn days and the joy of experimenting in the kitchen. I developed the idea for this bowl when I was trying to combine seasonal ingredients in a new and exciting way. The sweet potato, which is in season in autumn, should be the focus. The sweet potato is the star of this bowl. By slowly drying it in the oven, it develops a wonderful sweetness and a slightly caramelized texture that harmonizes perfectly with the other ingredients. Make sure to slice the sweet potato slices really thinly so that they dry evenly and become nice and crispy. A touch of olive oil and a pinch of salt enhance the natural taste of the sweet potato. The chickpeas bring a spicy note and a pleasant texture to the bowl. Roasting them in the Thermomix® with butter and turmeric is child's play. The Thermomix® ensures even heat distribution so that the chickpeas do not burn and the turmeric can develop its full aroma. The reverse rotation is important here so that the chickpeas are not crushed. The lettuce mix with frisée and the carrot sticks provide freshness and crunchiness. The Parmesan dressing, which you can buy ready-made, gives the lettuce and carrots a light seasoning. You can also easily prepare the dressing yourself by mixing Parmesan, olive oil, lemon juice, mustard and a little honey in the Thermomix®. The avocado contributes creaminess and healthy fats. Choose ripe but not too soft avocados so that they can be easily cut into wedges. The pomegranate seeds are the icing on the cake. They bring a fruity sweetness and a slightly sour taste to the bowl, which harmonizes perfectly with the other flavors. For a vegetarian option, you can replace the Parmesan dressing with a vegan cashew-based dressing. For a vegan version, also leave out the butter when roasting the chickpeas and use olive oil instead. You can also experiment with other spices. Smoked paprika powder or cumin go perfectly with the chickpeas. Serve the bowl as a light lunch or dinner. It is also a good accompaniment to grilled fish or chicken. You can prepare the sweet potato slices and chickpeas in advance and store them in the refrigerator. However, you should only prepare the lettuce and avocado shortly before serving so that they stay fresh. The bowl can be prepared well by storing the individual components separately and putting them together just before serving. This keeps everything crispy and fresh.

Bowl with Sweet Potato and Pomegranate

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Description

Ingredients (10 ingredients)

Preparation (4 steps)

Prepare sweet potatoes

Roast chickpeas

Marinate lettuce and carrots

Prepare avocado and arrange bowl

Finished cooking? Great! 🎉

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