Chickpea Sweet Potato Coconut Curry Bowl - Natures Fare
This flavour-packed and super healthy Chickpea Sweet Potato Coconut Curry Bowl leans on frozen ready-to-use sweet potatoes, pre-washed spinach leaves and a ready-made curry sauce to help you get...
Ingredients
- 2 c. quinoa*
- 4 c. cauliflower florets, cut into bite-sized pieces
- 1- 284g bag frozen cubed sweet potatoes (I used Stahlbush brand)
- 2 Tbsp. extra virgin olive oil
- 1-370ml jar of your favourite curry sauce. Substitution: 1 can of coconut cream (if using milk then only use the solid portion of the can) and 2 tablespoons of Thai Kitchen Red Curry Paste.
- 1-398ml can garbanzo beans (chickpeas), drained
- ½ c. coconut milk
- 4 c. lightly-packed fresh spinach leaves
- 1 bunch cilantro, chopped
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