Creamy Curried Chickpea Buddha Bowl

Minimal effort and maximum flavour is my motto when it comes to my evening meals and this creamy curried chickpea buddha bowl fits that perfectly. The combination of coconut crusted sweet potato chunks, fluffy quinoa, veggies, roasted nuts and creamy coconut curried chickpeas has become my latest dinner obsession. It’s simple, nourishing and so tasty.

I love buddha bowls – whether it’s my pesto brown rice bowl, or peanut butter satay chickpea buddha bowl, they make the perfect speedy weeknight dinner and any leftovers make great lunchbox additions too. But this Indian inspired curried chickpea bowl has to be my new favourite.

Indian is undoubtedly my favourite takeway option and this creamy curried chickpea buddha bowl is a twist on the traditional way to enjoy it, featuring

  • Creamy curried chickpeas
  • Veggies
  • Roasted cashew nuts
  • And coconut crusted sweet potato chunks

The curried chickpeas are the highlight of this recipe and are so simple to make. They’re single serve so you don’t have to spend time batch cooking which is great if you’re short on time, are cooking for one or like me have the freezer overflowing with sweet treats! But you could always double up on the quantities so that you have a portion for the next day too. They’re super creamy thanks to the coconut milk and pack with so much flavour from the curry powder. They’re also a great one to serve in a baked sweet potato and pair perfectly with a peshwari naan.

Aside from the chickpeas, the coconut crusted sweet potato chunks have to be my favourite part of this meal – roasted until deliciously soft and gooey, with a crisp desiccated coconut and caramelised coconut sugar coating. They’re so addictive that I could easily sit and eat bowlfuls of them alone! But they make a great addition to a marinated kale salad too.

The best thing about bowls like this is that they’re so adaptable and customisable – you can leave the sweet potatoes plain, switch the quinoa for rice and use your favourite veggies, or simply what needs clearing out of the fridge. Either way it creates a delicious and nourishing plant based dinner that’s sure to leave you feeling satisfied.

Looking for more plant based dinner recipes? Find them here.

I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.

Ingredients

serves 1

for the coconut crusted sweet potato chunks
  • 1 medium-large sweet potato
  • 1 tsp coconut sugar (use the code NOURISHING10 for 10% OFF)
  • 2 tsps desiccated coconut
for the curried chickpeas
  • 1/2 can chickpeas, rinsed and drained
  • 1/4 can coconut milk
  • 1/4 can chopped tomatoes
  • 1 tsp curry powder
  • 1/4 tsp each ground tumeric, paprika and cumin
for the rest of the bowl
  • 100g spinach
  • 50g quinoa
  • large handful frozen peas
  • small handful roasted cashews or peanuts

Method

for the coconut crusted sweet potato chunks
  1. Pre heat the oven to gas mark 5.
  2. Chop the sweet potato in to bite size chunks and add to a baking tray. Sprinkle over the desiccated coconut and coconut sugar along with a generous drizzle of oil. Toss until fully coated.
  3. Place in the oven for 30-40 minutes, until the sweet potato is tender. Make sure to give everything a stir to every 10 minutes or so, to ensure that it cooks evenly and doesn’t burn.
for the rest of the bowl
  1. Whilst the sweet potato cooks, prepare the rest of the bowl, starting with the curried chickpeas. Add all of the ingredients to a pan and set over a medium heat. Once bubbling, reduce the heat to low and leave to simmer. Make sure to stir it every few minutes to ensure that nothing sticks to the pan.
  2. When the sweet potato is halfway through cooking, add the quinoa to a small pan along with 1 cup water. Cook for 12-15 minutes until fluffy and the water has been absorbed.
  3. Add the peas to a pan of boiling water and cook for 2 minutes, or until tender. Wilt the spinach in a large saucepan.
  4. Add the quinoa to the bowl along with the chickpeas, coconut crusted sweet potato chunks, spinach and peas. Scatter over the nuts and a sprinkling of fresh coriander. Enjoy!

If you liked this recipe then why not try my Loaded Vegan Nachos or Sticky Miso Brown Rice.

*This post contains an affiliate link and discount code but all opinions remain my own.

Posted by

Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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