Air Fryer Potato & Chickpea Bowls

Ingredients

• 1 lb potatoes, cut into 1/2-inch cubes
• 1 can (15 oz) chickpeas, drained, rinsed and patted dry
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 3 cups cooked rice
• 2 cups shredded cabbage
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice

Method

1. Preheat air fryer to 390°F if the manufacturer recommends it. Toss potatoes with half the oil and seasonings.
2. Cook potatoes for 15–20 minutes, shaking twice, until tender. Work in batches if needed.
3. Toss chickpeas with the remaining oil and seasoning. Air fry for 8–10 minutes, shaking once, until hot and lightly crisp.
4. Mix yogurt with lemon juice. Divide hot cooked rice, cabbage, potatoes and chickpeas among four bowls. Add yogurt sauce.