Pomegranate Glazed Sweet Potatoes & Harissa Lemon Chickpea Bowl
Ingredients
INSTRUCTIONS
- Cut 3-4 sweet potatoes into wedges and place on a baking sheet with olive oil, sea salt & glug with generous amount of pomegranate juice
- Bake at 350 for ~20 minutes, then top with an entire can of Heyday Harissa Lemon Chickpeas
- Put back in the oven for another 20 minutes
- Place in a bowl, then top with feta, fresh mint & hazelnuts! A perfect spring dish packed with punchy flavors!
