I created this recipe when I desperately needed to go to the grocery store, had a random assortment of food in the fridge, and no meat on hand. It was filling and packed with flavor, which made it feel fancier than it actually is. For the slaw, you can use an assortment of different veggies/herbs based on what you have (green beans, arugula/spinach, zucchini, cilantro, mint, etc.)
Chickpea Bowls with Sweet Potatoes and Yogurt Sauce
Servings: 2 people
Ingredients
Bowl Assembly
- 2 medium to large sweet potatoes
- Olive oil
- 2 tbsp maple syrup
- 1 tbsp cumin
- 1 tbsp garlic salt
- Red pepper flakes
- 1 can chickpeas (you can obviously use dried if you have them, just a longer cooking process)
- 2-3 long and skinny carrots, shaved into ribbons (use a veggie peeler)
- 3 sprigs parsley
- 2-3 tbsp white wine vinegar or rice vinegar
- Sesame seeds
- White rice
- Salt and pepper
Yogurt Sauce
- 1/2 cup (or more) full-fat Greek yogurt
- 1 tbsp lemon juice
- 1 tsp water
- 1 garlic glove, minced
- Salt and pepper
Instructions
- Preheat oven to 425 degrees.
- Cut up your sweet potatoes in bite size chucks (about 1/2 inch thick) and arrange on a baking sheet. Drizzle olive oil and maple syrup over potatoes so they're coated. Sprinkle cumin, garlic salt, and red pepper flakes over potatoes. Using your hands or tongs, move sweet potatoes around so all sides have some coating. You can also do this step in a bowl first - but why dirty a dish if you don't need to?!
- Bake both sweet potatoes and chickpeas (at the same time works) for about 30 minutes total. Check on the chickpeas every 10 or so minutes for doneness (the chickpeas will likely be done earlier, ~20-25 minutes)
- While they are baking, mix carrot ribbons and chopped parsley in a small bowl. Cover with vinegar, salt & pepper and stir to coat. Top with sesame seeds and set aside
- To make yogurt sauce, mix all ingredients together and add more lemon and salt to taste. To make a thinner, add more water
- To assemble bowls, put some yogurt sauce in the bottom of the bowl, add white rice and top with sweet potatoes, chickpeas, and carrot slaw. Drizzle with some olive oil and more sesame seeds.
