Sweet potato bowls with kale and chickpeas for a healthy meal

Ingredients for Sweet potato bowls with kale and chickpeas

• 2 medium sweet potatoes, peeled, cut into 1.5 cm pieces

• 180 ml vegetable stock

• 300 ml full-fat or reduced-fat coconut milk

• 15 g curry powder

• 225 g curly kale, stems removed, leaves torn into bite-size pieces

• 400 g can chickpeas, drained, rinsed

• 30 ml fresh lime juice

• salt, freshly ground pepper (to taste)

• 360 g cooked white or brown rice

How to make Sweet potato bowls with kale and chickpeas

1. Bring the potatoes and broth to a simmer in a large pot or casserole dish over medium heat. Cover and cook for about 5 minutes, until the potatoes soften.

2. Meanwhile, whisk the coconut milk and curry powder together in a small bowl until well combined.

3. Reduce the heat to medium-low and stir in the kale, chickpeas, and the coconut milk mixture. Cover and simmer for about 8 minutes, stirring once halfway through, until the potatoes are fully cooked but still hold their shape, and the kale is wilted and dark green.

4. Stir in the lime juice and season with salt and pepper to taste.

5. Divide the rice among serving bowls and spoon the potato and kale mixture on top.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.