my work neighbor (you know, like next cube over) has recently been exploring all the meal delivery options including hello fresh, sun basket, marley spoon… you get the picture. naturally, she’s been coming to work with super gourmet lunch leftovers. I’m always asking her what she’s eating and when she said a sweet potato chickpea bowl, my ears perked up. she sent me the recipe and said it only took her 20 minutes, so the next night that stephen wasn’t home for dinner – I knew I had to make this!
the ingredients are all super healthy and affordable, I think I paid like $8 for everything I needed. I will say that maybe I was procrastinating with wine, but it did take me a bit more time than 20 minutes to make these bowls. the sweet potatoes cook for 20 minutes, so you can chop all your veggies during that cook time. I loved having leftovers! just make sure that you keep your sauce separate – that way, when you go to reheat, you can heat your potatoes but keep your sauce chilled.
-3 sweet potatoes
-olive oil, for cooking
-1 can (15 oz.) chickpeas
-1/2 red onion
-1 green bell pepper
-1 T. garlic
-1 T. chipotle chili powder (any mildly spicy seasoning will do)
-1 T. cumin
-5 T. sour cream
-handful of cilantro
1. preheat oven to 450 degrees. cut the sweet potatoes into small chunks. toss with olive oil, salt, and pepper and roast for about 20-25 minutes.
2. meanwhile, cut the bell pepper into small strips (discard stem and seeds). cut the red onion in half and slice into small strips. drain and rinse the chickpeas. finely chop the cilantro.
3. heat olive oil in a skillet over medium heat and cook the bell pepper and onion, about 5-7 minutes.
4. add garlic, chickpeas, and spices to the skillet and cook another 2 minutes. stir in 1 c. of water, bring to a simmer and cook another 3-5 minutes. season with salt and pepper.
5. meanwhile, stir together the sour cream, lime of a half a lime, and cilantro. stir in 1 t. water to loosen up and season with salt.
6. to prepare your bowl, start with the sweet potatoes as the base of the bowl and top with onion chickpea mix. garnish with remaining cilantro and drizzle with sour cream sauce.