This hearty recipe combines shelf-stable pantry staples for a healthy and comforting meal. Sweet potatoes are packed with beta carotene, making them excellent for supporting healthy vision. They also boast fiber for gut health and vitamin C for immunity. Leaving the skin on boosts their fiber and antioxidant content, while also saving you time in the kitchen! Chickpeas add additional fiber, and satiating plant-based protein, while a few handfuls of spinach add iron, magnesium and folate. Make a double batch of this recipe to enjoy leftovers or freeze for future meals.
Total Time: 35 minutes
- 2 sweet potatoes, cubed
- 1 red or yellow onion, peeled and diced
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 3 tablespoons extra virgin olive oil
- 2- 14 ounce cans unsweetened coconut milk
- 2- 14 ounce cans chickpeas, rinsed and drained
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- Juice and zest of 1 lime, plus more to serve
- 2 large handfuls baby spinach or kale
- Salt and black pepper, to taste
- Rice, to serve
- Minced parsley, to garnish (optional)
- Preheat your oven to 425 degrees. On a baking sheet, toss together the sweet potatoes, onion, garlic, curry powder and olive oil along with a generous pinch of salt and pepper. Roast for 15-20 minutes, until the potatoes are fork-tender and the onions starting to caramelize.
- In a large saucepan over medium heat, add all the roasted ingredients from the baking sheet, along with the coconut milk, chickpeas, maple syrup and tamari. Stir well to combine and bring up to a simmer. Lower the heat and cook for 10 minutes to warm everything through. Take off the heat and add the lime juice and zest, along with the spinach.
- Stir to wilt the spinach, and season to taste with salt and pepper and more lime, if needed.
- Serve over rice and garnish with parsley, if desired. Enjoy!