Sweet Potato and Chickpea Vegetable Bowls with Peanut Sauce
from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Servings: 3 to 4
Calories: 831kcal
- 3-4 sweet potatoes cut in wedges
- 1 Tbs. jerk seasoning or use homemade
- ½ Tbs. fresh grated ginger or ground ginger powder
- 1 clove garlic crushed
- ½ cup water
- ⅓ cup natural peanut butter
- 1 Tbs. rice vinegar
- 1 Tbs. tamari
- 1 Tbs. maple syrup
- ½ tsp. sriracha
- 15 oz. can chickpeas drained and rinsed
- 4 cups greens - kale spinach, romaine, chard etc.
- 1 red or yellow bell pepper sliced thin
- 2 avocados sliced
For the jerk seasoning (yield ¼ cup):
- ½ Tbs. garlic powder
- 1 tsp. cayenne
- 1 tsp. onion powder
- 1 tsp. thyme
- 1 tsp. dried parsley
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. paprika
- ½ tsp. ground allspice
- ¼ tsp. black pepper
- ¼ tsp. ground nutmeg
- ⅛ tsp. cinnamon
Toss the sweet potatoes and jerk seasoning together to coat the potatoes.
Place potatoes on a baking sheet and roast at 425° for 20-25 minutes or until tender.
Stir together the ginger, garlic, water, peanut butter, vinegar, tamari, maple syrup and sriracha in a saucepan.
Warm over medium heat until hot through.
Serve sweet potatoes, chickpeas, greens, bell pepper and avocado slices in bowls drizzled with peanut sauce.
Serving: 3to 4 | Calories: 831kcal | Carbohydrates: 107g | Protein: 27g | Fat: 39g | Saturated Fat: 7g | Sodium: 1747mg | Potassium: 2550mg | Fiber: 28g | Sugar: 21g | Vitamin A: 44839IU | Vitamin C: 184mg | Calcium: 337mg | Iron: 8mg