Creamy Coconut Chickpea Bowl
Embrace a fusion of flavors with this vibrant Creamy Coconut Chickpea Bowl. Roasted sweet potatoes, caramelized red onions, and crisp broccoli mingle with protein-packed chickpeas and black beans, all enveloped in a rich coconut milk sauce. Finished with a touch of peanut butter, garlic, and artichokes, this dish offers a hearty, nourishing experience sure to satisfy your palate.
ingredients
- 2 large sweet potatoes, diced
- 1 large red onion, sliced
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) artichoke hearts, drained and quartered
- 3 tbsp peanut butter
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh herbs (cilantro or parsley), for garnish
- Lemon wedges, for serving
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large bowl, toss sweet potatoes and red onions with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
- 3.
In a saucepan, heat remaining olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- 4.
Stir in chickpeas, black beans, artichokes, cumin, smoked paprika, and a pinch of salt. Cook for 5 minutes.
- 5.
Pour in coconut milk and peanut butter, stirring until smooth. Let simmer for 10 minutes, allowing flavors to meld.
- 6.
Steam broccoli in a separate pot for about 5 minutes until bright green and tender.
- 7.
To serve, place roasted sweet potatoes and red onions in bowls, top with the chickpea mixture, and add steamed broccoli.
- 8.
Garnish with fresh herbs and serve with lemon wedges for an extra zing.
