I like to prep some of my ingredients in advance for this dish so that I can make a really quick lunch during the week. I preprepare the barbecue sauce, steam the potatoes and cook up a batch of chickpeas on a Sunday. I also chop up the broccoli and keep it in containers in the fridge.
Ingredients
Serves 1
1/2 cup cooked chickpeas (canned or cooked from scratch)
3-4 tablespoons barbecue sauce (see recipe below)
150g broccoli, steamed
1 carrot, grated
1/2 Lebanese cucumber, diced
1-2 cups chopped cos lettuce
Barbecue Potatoes:
300g (1 large) diced potato
1/2 tsp smoked or sweet paprika
1/2 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp onion powder
Salt to taste
Homemade Barbecue Sauce:
(Makes 1 1/4 cups)
1 cup tomato passata (I use Mutti brand)
2 ½ tablespoons maple syrup
1 tablespoon good quality balsamic vinegar or ACV
1 tsp Dijon mustard
2 tsp soy sauce
½ tsp garlic powder
2 tsp liquid smoke
⅛ tsp allspice
Instructions
Boil or steam the potatoes until cooked. Cool to room temperature and use straight away or place in a sealed container in the fridge until required (I like to cook up a batch each week and keep in the fridge). Place the cooked and cooled potatoes into a bowl and cover with spices. Toss gently to coat evenly. Place the potatoes into an air fryer or onto a lined oven tray. Air fry for 10 minutes or bake at 200C for 20 minutes, or until lightly browned.
To make the barbecue sauce place all the ingredients into a small jug and mix together.
Place the chickpeas and barbecue sauce into a saucepan and simmer for 5 minutes (or place in a microwave safe bowl and microwave for 1-2 minutes).
To assemble your bowl: Place the lettuce in the bottom of the bowl. Top with broccoli, barbecue chickpeas, carrot, cucumber and potatoes.
Calories per serve: Approximately 500