Sweet Potato, Chickpea & Rice One Pot Recipe

Sweet Potato, Chickpea & Rice One Pot Recipe

 

Just letting you know, this post also may contain affiliate links because a girl has to eat somehow.

 

The weather is getting chilly and I have been into one pot meals to stay warm. You can generally use whatever you have in the fridge, which makes them budget friendly and easy to make.

 

sweet potato chickpeas

One pot dishes are also filled with all the good stuff like this sweet potato and chickpea bowl. Sweet potatoes are a great source of potassium, chickpeas are packed with protein, and kale is loaded with vitamins A, C, & K. The variety of all the nutritious ingredients basically makes this a superfood bowl.

 

I understand a lot of people aren’t a fan of kale. Which is too bad because it has so many nutrients we need! I know it tastes, well leafy. And it also doesn’t help when your kale is rough and chewy. You can try a few hacks that help these greens taste a lot better. I like to massage it with lemon juice for a few minutes to loosen it up a bit. You can even leave the lemon juice on overnight so the acid can get into the kale and soften it even more.

 

sweet potato chickpeas

The more vegetable broth you use, the more soupy it will get. I was traveling when I tried this recipe and only had a deep pan. Needless to say, I didn’t use 6 cups of broth and it ended up being more like a casserole. Which was great too! But if you have access to a big pot, I’d love to know how it turns out as a stew.

 

 

And don’t be afraid to get generous with the seasoning. Remember one pot dish are suppose to be flavorful, so garlic up!

 

sweet potato chickpeas

 

Sweet Potato Chickpea

Ingredients:

1 medium yellow onion, diced
2 garlic cloves, chopped
3-6 cup vegetable broth
2 sweet potatoes, cubed
1 can chickpeas
2 cups brown rice
1 cup coconut milk
3-4 cup kale
2 T agave or maple syrup
1/2 cup peas
Cilantro
Lemon juice

Instructions-

1. Warm a pot over medium heat and add onions, garlic, pepper for 3-4 minutes.

 

2. Add in sweet potatoes & cook for 4-5 minutes

 

3. Add 3-6 cups broth, agave, salt and bring to a simmer

 

4. Add peas, chickpeas, and kale and reduce the temperature to low heat for 25-30 minutes

 

5. Add 1 cup coconut milk

 

6. Serve over brown rice

 

 

Looking for more chickpea recipes?

 

 

 

 

 

 

 

 

 

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Peace & Love,

Heather

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