Piri-Piri Veggie Bowl

• 150 g Brown rice
• 450 g Sweet potato
• 2 medium Red pepper
• 3 tbsp Olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Canned chickpeas
• 2 cloves Garlic
• 1 ½ tsp Smoked paprika
• ½ tsp Cayenne pepper
• 1 medium Lemon
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). Rinse the brown rice well, then cook it in a saucepan of lightly salted boiling water for 25 to 30 minutes until tender. Drain well and cover to keep warm.
2. Peel the sweet potato and cut into bite-size chunks. Deseed the red pepper and cut into chunky strips. Tip both onto a baking tray, toss with 2 tbsp olive oil, half the fine sea salt and a good pinch of black pepper.
3. Roast for 20 to 25 minutes, turning once, until the sweet potato is tender and the peppers are lightly charred at the edges. If the tray looks dry, drizzle over a little more olive oil. Keep the vegetables on the tray while you finish the chickpeas.
4. Drain and rinse the canned chickpeas. Finely grate or crush the garlic. Warm 1 tbsp olive oil in a saucepan over a medium heat, add the garlic and cook for 30 seconds until fragrant.
5. Stir in the smoked paprika and cayenne pepper, then add the chickpeas with the remaining fine sea salt and black pepper. Cook for 4 to 6 minutes, stirring, until hot and well coated in the spices. Take off the heat.
6. Finely chop the fresh coriander. Zest the lemon, then cut it in half and squeeze the juice. Toss the roasted vegetables with half the lemon juice and half the coriander.
7. Divide the brown rice between two bowls. Spoon over the roasted vegetables and top with the piri-piri chickpeas. Finish with the remaining coriander, lemon zest, and the remaining lemon juice to taste.

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