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In the realm of wholesome and delicious meals, Spicy Sweet Potato & Chickpea Masala Bowls stand out as a vibrant dish that is both nutritious and incredibly satisfying. This recipe combines the natural sweetness of roasted sweet potatoes with the hearty texture of chickpeas, all enveloped in a rich and aromatic masala sauce. Perfect for a weeknight dinner or meal prep, these bowls are not only easy to prepare but also packed with flavor and health benefits.

Sweet Potato and Chickpea Masala Bowls

Discover the vibrant flavors of Spicy Sweet Potato & Chickpea Masala Bowls—a dish that's as nutritious as it is delicious. This recipe combines the sweet richness of roasted sweet potatoes with protein-packed chickpeas, all enveloped in a creamy, aromatic masala sauce. Perfect for weeknight dinners or meal prep, these bowls are easy to make and bursting with flavor, making them a satisfying option for vegetarians and meat-lovers alike. Enjoy a delightful dining experience with every bite!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon red chili powder (adjust for heat preference)

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Lime wedges, for serving

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in 1 tablespoon of olive oil and season with salt and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes or until fork-tender, flipping halfway through.

    Toast the Spices: In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add the cumin seeds and toast them for about 30 seconds until fragrant.

      Sauté Aromatics: Add the chopped onion to the pan and cook until translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

        Add Spices: Stir in the coriander powder, turmeric, garam masala, and red chili powder. Cook for 1 minute to bloom the spices.

          Incorporate Coconut Milk and Chickpeas: Pour in the coconut milk and bring to a gentle simmer. Add the chickpeas and cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

            Combine and Season: Once the sweet potatoes are roasted, gently fold them into the chickpea masala. Adjust seasoning with salt and pepper according to your taste.

              Serve: In serving bowls, place a generous portion of cooked rice or quinoa as a base. Top with the sweet potato and chickpea masala. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings