0 from 12 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 527 kcal
Course:
Lunch , Dinner
Cuisine:
Indian
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.
Cup of Yum
Nutrition Information
Calories
527kcal
(26%)
Carbohydrates
108g
(36%)
Protein
16g
(32%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
979mg
(41%)
Potassium
948mg
(27%)
Fiber
14g
(56%)
Sugar
12g
(24%)
Vitamin A
24300IU
(486%)
Vitamin C
9mg
(10%)
Calcium
121mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 527
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 108g | 36% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 979mg | 41% |
| Potassium | 948mg | 20% |
| Fiber | 14g | 56% |
| Sugar | 12g | 24% |
| Vitamin A | 24300IU | 486% |
| Vitamin C | 9mg | 10% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.