Chickpea Sweet Potato Curry Quinoa Bowl

Instructions

1. 1

   Peel the sweet potato and cut it into small, even cubes. Finely dice the onion, mince the garlic, and roughly chop the kale.

2. 2

   Heat the olive oil in a large pan or pot over medium heat.

3. 3

   Add the onion and cook for 4–5 minutes, stirring often, until softened and lightly translucent.

4. 4

   Add the garlic and curry powder. Stir for about 1 minute, until fragrant.

5. 5

   Add the cubed sweet potato, cooked chickpeas, canned diced tomatoes, and light coconut milk. Stir well to combine.

6. 6

   Bring the curry to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 15–20 minutes, stirring occasionally, until the sweet potato is tender.

7. 7

   Add the chopped kale and cook for another 3–5 minutes, until wilted and tender.

8. 8

   Stir in the lemon juice, then remove the curry from the heat.

9. 9

   Divide the cooked quinoa between bowls and spoon the chickpea sweet potato curry over the top.

10. 10

    Serve warm.