Spread tahini on you toasted slices of bread.
Cut the banana into circles and add it on top.
*Toasting the bread is optional, however, for this recipe I like it toasted better.
*If you absolutely hate the idea of tahini, you can change it up with any nut butter you prefer better.
However, at least give it a try :)
1 cup chickpeas, canned or boiled (or 1/2 can, we’ll use the other half for dinner)
1/2 sweet potato
Fresh arugula salad
Spices: red pepper, ground cumin, salt and pepper
1 tablespoon Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon curry
Salt and pepper
Preheat the oven to 400F.
Drain the chickpeas and mix them together with the spices and few drops of olive oil.
Toss the chickpeas on one side of a baking sheet.
Peel and chop the sweet potato into small circles, and toss them on the other side, sprinkling some olive oil and salt on top.
Bake them for around 15-20 minutes.
Once they are ready add them to a plate together with the arugula salad.
Peel and cut the avocado into thin slices and add it on top.
Mix all of the ingredients for the curry dressing nicely, and add it to your salad.