Caribbean-inspired
Caribbean Curry Chickpea Sweet Potato Bowls
Coconut curry chickpeas, roasted sweet potatoes, greens, rice, lime, and cilantro make a bright fiber-forward dinner bowl.
Caribbean curry bowls work because they are warming, practical, and easy to build from pantry staples.
Chickpeas give the bowl structure while roasted sweet potatoes bring sweetness and color.
The curry works best when the powder blooms in oil before the coconut milk goes in.
That quick step keeps the sauce round instead of dusty, and lime at the end makes the bowl taste fresh.
Serve the curry over rice with greens tucked into the sauce.
The leftovers hold well, so this is a good Sunday cook for weekday lunches.
For something else to cook in the same spirit, try Coconut Chickpea Curry with Spinach or Sazon Black Bean Sweet Potato Skillet.
Directions
- Heat the oven to 425 F and toss sweet potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt.
- Roast sweet potatoes for 25 to 30 minutes, turning once, until browned at the edges.
- Cook onion in 1 tablespoon olive oil for 5 minutes, then add garlic and curry powder.
- Stir for 30 seconds, then add chickpeas, coconut milk, and 1/2 cup water.
- Simmer for 10 minutes, mashing a few chickpeas to thicken the sauce.
- Fold in spinach until wilted and finish with lime juice.
- Serve over rice with roasted sweet potatoes and cilantro.
Nutrition
Nutrition Information
Estimated per serving: 570 calories, 18 g protein, 82 g carbohydrates, 20 g fat.
Variations
Recipe Variations
- Add seared shrimp or chicken for more protein.
- Use kale instead of spinach and simmer it 3 minutes longer.
- Serve with quinoa instead of rice.
Notes
- Use a curry powder you like because it drives the flavor.
- Mash some chickpeas for a thicker, more spoonable sauce.
- Add hot sauce or Scotch bonnet sauce at the table if you want more heat.
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