Sweet Potato and Chickpea Curry Rice Bowl with Coconut Lime Sauce

This vibrant Sweet Potato and Chickpea Curry Rice Bowl with Coconut Lime Sauce combines a mix of spices and textures. Roasted sweet potatoes and crispy chickpeas, served over fluffy rice and drizzled with creamy coconut lime sauce, create a dish that is both comforting and exotic. With its warm flavors and appealing presentation, this recipe is a delightful option for a cozy meal.

Ingredients

• 2 medium sweet potatoes, cubed
• 1 15 oz can chickpeas, drained and rinsed
• 1 cup basmati rice, uncooked
• 1 14 oz can coconut milk
• 1 Tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 whole lime, juiced and zested
• 2 Tbsp maple syrup
• 2 Tbsp coconut oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes with 1 tablespoon of coconut oil, curry powder, turmeric, cayenne pepper, and a pinch of salt. Spread them out on a baking sheet and roast for 25 minutes until tender and slightly crispy.
3. On another baking sheet, toss the chickpeas with the remaining coconut oil and a pinch of salt. Roast for 20 minutes until crispy.
4. In a small saucepan, combine the coconut milk, lime juice, lime zest, and maple syrup. Simmer for 5-10 minutes until slightly thickened.
5. Cook the basmati rice according to package instructions, then keep warm.
6. To assemble the bowls, divide the rice among serving bowls and top with the roasted sweet potatoes and chickpeas. Drizzle with the coconut lime sauce.

Keywords: Dinner, Vegan, Comfort Food, Main Course, Indian

Spice Rack: Curry Powder, Turmeric, Cayenne Pepper

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