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In recent years, there has been a significant shift towards plant-based meals as people become more conscious of their dietary choices and the impact on their health and the environment. The rise of vegetarian and vegan diets has introduced a plethora of creative, delicious recipes that not only accommodate these lifestyles but also celebrate the vibrant flavors of whole foods. One such dish that embodies this trend is the Spicy Sweet Potato and Chickpea Masala Bowl. This recipe is a delightful fusion of spices, textures, and colors that can satisfy even the most discerning palate.

Sweet Potato and Chickpea Masala Bowls

Discover the deliciousness of Spicy Sweet Potato and Chickpea Masala Bowls, a perfect blend of flavors and nutrition. This plant-based dish features roasted sweet potatoes and protein-packed chickpeas, enhanced by fragrant spices like cumin and coriander, all simmered in creamy coconut milk. Ideal for lunch or dinner, this recipe not only satisfies your taste buds but also supports your health. Quick to prepare, it's perfect for busy nights and a fantastic way to explore plant-based cooking.
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Ingredients
  

2 medium sweet potatoes, peeled and diced into cubes

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch piece of ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

½ teaspoon cayenne pepper (adjust to taste)

1 can (14 oz) coconut milk

1 cup vegetable broth

1 tablespoon tomato paste

1 tablespoon lemon juice

Salt and black pepper to taste

Fresh cilantro, chopped for garnish

Cooked quinoa or rice, for serving

Instructions
 

Preheat the oven to 400°F (200°C). While the oven heats, prepare your sweet potatoes.

    In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and golden brown, flipping halfway through.

      While the sweet potatoes are roasting, heat a large saucepan over medium heat. Add a splash of olive oil and sauté the chopped onion for about 5 minutes, or until translucent.

        Add the minced garlic and grated ginger to the onions, and cook for another minute until fragrant.

          Stir in the ground cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes to toast the spices.

            Pour in the coconut milk, vegetable broth, and tomato paste. Stir well to combine and bring the mixture to a gentle simmer.

              Add the drained chickpeas to the saucepan. Cook for 10-15 minutes, allowing the flavors to meld, and simmer until it thickens slightly. Stir occasionally, and season with salt and black pepper to taste.

                Once the sweet potatoes are done roasting, remove them from the oven and fold them into the chickpea mixture.

                  Remove from heat and stir in the lemon juice for a fresh kick.

                    To serve, spoon a generous portion of the chickpea and sweet potato masala over a bed of cooked quinoa or rice. Garnish with fresh cilantro.

                      Enjoy your vibrant and nourishing Sweet Potato and Chickpea Masala Bowls!

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