FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F).
• 2.   Peel the sweet potatoes and red onion and cut them into large pieces.
• 3.   Place them on a baking sheet lined with parchment paper and sprinkle with a pinch of salt, drizzle with olive oil, and add a large pinch of rosemary. Mix with your hands to evenly distribute the seasoning.
• 4.   Bake for about 20 minutes, until the sweet potatoes are tender.
• 5.   The only tricky step in preparing the bowl will be the assembly. Therefore, prepare all your ingredients in separate containers in the same place as you prepare them, to make the assembly easier and prevent the hot preparations from cooling down.
• 6.   While the sweet potatoes are cooking, prepare the raw vegetables. Cut the red cabbage into thin strips.
  Peel and slice the avocados and dice the beets.
• 7.   Prepare the dressing: mix two tablespoons of soy sauce with lemon juice, one tablespoon of olive oil, and pepper.
• 8.   Bring salted water to a boil and add the green beans once the water is boiling. Let them cook for 5 to 10 minutes, depending on whether they are fresh or frozen.
• 9.   Once cooked, drain them and sprinkle with fresh thyme or parsley.
• 10.   Heat a pan, add a drizzle of olive oil, and briefly sauté the turmeric, cumin, and pepper. Then add the drained chickpeas. Grill them over medium heat in the spices.
• 11.   (Optional step if you want a vegetarian bowl).
  Grill the bacon slices in a pan.
• 12.   Finally, assemble the bowls: start with the raw vegetables on one side: red cabbage, beets, and avocado. Drizzle them with the dressing.
• 13.   On the other side, arrange the sweet potatoes, then the green beans, and finally the chickpeas.
• 14.   Garnish with bacon slices and sesame seeds. Serve immediately.

Nutritional information *