Tandoori sweet potato rice bowl with crisp chickpeas
Tandoori spiced sweet potatoes and crispy chickpeas top this nutritious rice bowl recipe. A delicious, easy make-ahead lunch or dinner.
Servings 4
Calories 527kcal
Ingredients
- 2 large sweet potatoes peeled and cubed (approximately 4-5 cups)
- 2 tbsp olive oil
- 1 tbsp Garam Masala
- 1 tsp paprika
- ½ tsp chilli powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
For the chickpeas
- 400 g (14oz) chickpeas drained
- 2 tsp oil
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
For the rice bowls
- 4 cups cooked rice
- cucumber sliced
- red onion sliced
- chopped chillies
- fresh coriander/cilantro
- plain yogurt
Instructions
- Preheat the oven to 200°C/390°F.
- Peel and cube the sweet potatoes then place in a mixing bowl. Add the oil and spices then toss to coat the sweet potatoes.
- Transfer to a greased sheet pan and place in a preheated oven. Bake for 30-45 minutes or until the sweet potatoes are cooked and starting to caramelize.
- Season the chickpeas with salt, pepper and paprika and drizzle with olive oil.
- Place in the oven and roast for 20-25 minutes until crisp and golden.
- Cook the rice (with turmeric, if preferred) according to package instructions. For jasmine rice, I combine the rice and boiling water (1 part rice for 2 parts water) in a saucepan set over medium-high heat. Bring to a boil and cook until the water has been absorbed then turn the heat down, cover with a lid and allow to steam for 10 minutes then fluff with a fork and serve.
- To assemble the rice bowl, Add the rice to a bowl and top with the roasted sweet potatoes and chickpeas. Add sliced cucumber and red onion and a generous dollop of yogurt. Drizzle over lemon juice and top with chillies and coriander/cilantro. Serve immediately.
Nutrition
Calories: 527kcal | Carbohydrates: 108g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 979mg | Potassium: 948mg | Fiber: 14g | Sugar: 12g | Vitamin A: 24300IU | Vitamin C: 9mg | Calcium: 121mg | Iron: 4mg
