Cooktop Cove: How to make sweet potato chickpea vegetarian Buddha bowl
Sweet potatoes – the bright orange-fleshed type – are one of my favorite vegetables to cook with, both for their stunning color and for their high nutrient density. The recipe below pairs sweet roasted sweet potatoes with protein- and fiber-full chickpeas in a grain-free Buddha bowl that is sure to satisfy any appetite.
Ribbons of kale form the base of this healthy meal-in-a-bowl. The sweet potato provides plenty of starchy goodness to make it filling, but if you want to add grains, a couple spoonfuls of cooked brown rice, farro, quinoa or wheatberries would all do the trick nicely.
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