By Anonymous Pancetta
Coconut Curry Chickpea Sweet Potato Bowls
5 steps
Prep:10minCook:10min
This recipe for Coconut Curry Chickpea Sweet Potato Bowls is quick and easy to make. Ready in only 15 minutes
Updated at: Mon, 22 Jan 2024 22:10:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
37
High
Nutrition per serving
Calories753 kcal (38%)
Total Fat48.1 g (69%)
Carbs74.5 g (29%)
Sugars8.7 g (10%)
Protein15.2 g (30%)
Sodium532.3 mg (27%)
Fiber11.6 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 tablespoonolive oil
0.5onion
diced
1clove garlic
minced
1 tablespooncurry powder
1 teaspoonground cumin
½ teaspoonturmeric
15 ouncescan diced tomatoes
undrained
12 ouncescan coconut milk
1 cupchickpeas
cooked, drained and rinsed
1sweet potato
medium, peeled and cubed
1 cupbrown rice
cooked, or quinoa
fresh cilantro
for garnish, optional
Instructions
Step 1
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
Step 2
Add garlic, curry powder, cumin, and turmeric. Cook for 30 seconds, stirring constantly.
Step 3
Stir in diced tomatoes and coconut milk. Bring to a simmer and cook for 5 minutes.
Step 4
Add chickpeas and sweet potatoes. Cook for 5 minutes, or until sweet potatoes are tender.
Step 5
Serve curry over cooked brown rice or quinoa. Garnish with fresh cilantro (optional).
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
