Sticky Sweet Potato Buddha Bowl


1 large sweet potato, peeled and diced
olive or sunflower oil
1 tsp ground cumin
1 tsp ground coriander
1 pinch of chili flakes
sea slat
Juice of 1 lime
1/4 white cabbage, finely shredded
1/4 red cabbage, finely shredded
200 grams cooked brown rice, warm or cold
200 g can of chickpeas, drained and rinsed
2 tbsp. honey
1/2 tsp sriracha42 tbsp plain yoghurt
A small handful of pistachios
A small handful of fresh cilantro

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