Buddha Bowl without sugar (vegan)

Preparation without sugar

1. Preheat the oven to 225 °C.
2. Cook the rice according to the packet instructions. Rinse and drain the chick peas. Peel and dice the sweet potato. Combine the chick peas and sweet potato, place in an oven dish or tray and season with olive oil and salt. Bake on the top shelf of the oven for approx. 20 minutes or until the sweet potato is al dente. If you would like the sweet potato to brown more, switch on the grill for a few minutes.
3. To make the sauce, combine all the ingredients and SteviaSweet Liquid. Season the baked chick peas and sweet potato with a little of the sauce. Divide the rice into bowls and add the avocado, sauerkraut and sweet potato. Garnish each portion with fresh herbs or cress and serve with the peanut sauce.