Sunny Sweet Potato & Coconut Chickpea Bowls

How to make it

1. 1

   Preheat your oven to 400 degrees F (200 degrees C).

2. 2

   Peel and dice the sweet potatoes into bite-sized pieces. Toss them with a drizzle of olive oil, a pinch of salt, and a grind of pepper on a baking sheet. Roast for 20 to 25 minutes, or until they are tender and slightly golden around the edges.

3. 3

   While the sweet potatoes are roasting, heat a large pan or pot over medium heat. Add the red curry paste and cook for one minute, stirring constantly, until it smells wonderfully fragrant.

4. 4

   Pour in the full-fat coconut milk and bring it to a gentle simmer. Stir well to make sure the curry paste is fully incorporated and the sauce is smooth and creamy.

5. 5

   Add the rinsed and drained chickpeas to the pan. Let them simmer in the coconut curry sauce for about 5 to 7 minutes, giving them time to warm through and soak up all those delicious flavors.

6. 6

   Finally, stir in the fresh baby spinach. Cook just until the spinach wilts, which should only take a couple of minutes, keeping it vibrant and green.

7. 7

   To serve, divide the warm roasted sweet potatoes between two bowls. Spoon the creamy coconut chickpea and spinach mixture generously over the sweet potatoes. Enjoy your flavorful and easy meal!