Roasted Chickpea & Sweet Potato Bowl with Indian Spices

Step 1

Preheat your oven to 425°F. Cut the sweet potato into 0.5-inch cubes and spread on a baking sheet. Drain and rinse the canned chickpeas, pat dry with a paper towel, and add to the baking sheet.

Step 2

In a small bowl, combine cumin seeds, ground coriander, turmeric, smoked paprika, red chili powder, salt, and black pepper. Drizzle the coconut oil over the sweet potato and chickpeas, sprinkle the spice mixture evenly, and toss until well coated.

Step 3

Spread the mixture in a single layer and roast for 22-25 minutes, stirring halfway through, until the sweet potato is tender and the chickpeas are crispy and golden brown at the edges.

Step 4

While the vegetables roast, thinly slice the red onion and finely chop the fresh cilantro. Cut the lime into wedges for serving.

Step 5

Divide the cooked basmati rice evenly between two bowls. Top each bowl with the roasted chickpea and sweet potato mixture.

Step 6

Add a generous dollop of plain yogurt to each bowl, scatter the fresh cilantro and sliced red onion on top, and serve with lime wedges on the side for squeezing over the bowl at the table.