Vegetarian Nourish Bowl - WellBeing Magazine

Ingredients

• 425g can chickpeas, drained & rinsed
• 2 tsp ground cinnamon, divided
• 1 tsp ground cumin
• Juice 1 lemon
• Sea salt & freshly ground black pepper, to taste
• 1 large sweet potato, diced
• 2 tbsp extra-virgin olive oil, divided
• ½ tsp ground turmeric
• ½ head cauliflower, broken into florets
• 30g pumpkin seeds
• 1 tsp maple syrup
• 60g rocket leaves
• 250g full-fat natural yoghurt
• 1 clove garlic, minced
• Sea salt, to taste