Peanut Butter Banana Smoothie
Ingredients
1 can (400g) chickpeas, drained and rinsed
1 sweet potato, diced
1 red bell pepper, sliced
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
2 cups cooked quinoa
1 avocado, sliced
Fresh spinach or mixed greens
Peanut Butter Dressing:
2 tablespoons Thokoman No Added Sugar, No Added Salt Smooth Peanut Butter
1 tablespoon lime juice
1 tablespoon soy sauce (low sodium)
1 tablespoon honey
2-3 tablespoons warm water
Method
Preheat oven to 200°C. Line a baking sheet with baking paper.
In a bowl, toss chickpeas, sweet potato, and bell pepper with olive oil, paprika, cumin, salt, and pepper.
Spread the vegetables and chickpeas on the baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
Meanwhile, prepare the peanut butter dressing by whisking together all dressing ingredients until smooth.
In bowls, layer the cooked quinoa, roasted vegetables and chickpeas, avocado slices, and fresh greens.
Drizzle with the peanut butter dressing and serve immediately.
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