Healthy Buddha Bowls

For the chickpeas

Preheat your oven to 200 degrees.

After draining the chickpeas, pat dry using some kitchen towel then top onto a roasting tray.

Sprinkle over the spices and toss to coat well.

Roast in the centre of your oven for 20 minutes and prepare the remaining ingredients in the meantime.

For the chicken

Heat a frying pan until hot and add the coconut oil.

Add the chicken pieces and sprinkle over the spices.

Toss to coat well and stir fry for approximately 10 minutes, or until the chicken is fully cooked through.

Set aside and keep warm by wrapping in foil.

For the peanuts

Heat a wok until hot and add the coconut oil.

Add the garlic and ginger and stir fry for 2 minutes until fragrant.

Add in the peanuts and toss to coat in the flavours.

Cook for up to 5 minutes.

For the vegetables

Heat a wok until hot and tip in some ready prepared stir fry vegetables.

Cover with a lid and cook for 5 minutes until softened.

For assembly

Place each ingredient (rice, spinach, stir fried vegetables, chicken, chickpeas and peanuts) into a bowl in individual layers.

Can be served with a drizzle of dressing of your choice or with a squeeze of lemon juice.