Recipe: Kashmiri Sunshine Roasted Sweet Potato and Chickpea Bowl (meatless)

Kashmiri Sunshine Roasted Sweet Potato and Chickpea Bowl

Serves 4 • Meatless • Features Kashmiri Orange Sunshine

Ingredients

  • 2 large sweet potatoes, cubed
  • 1 can chickpeas, drained and patted dry
  • 3 tablespoons Kashmiri Orange Sunshine blend
  • 3 tablespoons olive oil
  • 1 cup basmati rice
  • 1/2 cup golden raisins
  • 1/4 cup toasted pine nuts
  • 1/2 cup plain yogurt
  • 2 tablespoons fresh cilantro, chopped
  • Lemon wedges for serving

Instructions

Toss sweet potatoes and chickpeas with oil and 2 tablespoons of the spice blend. Roast at 425°F for 25 minutes until potatoes are tender and chickpeas are crispy. Cook rice with remaining spice blend stirred in. Serve over spiced rice, top with yogurt swirled with cilantro, scatter raisins and pine nuts.

Substitutions

  • Sweet potatoes → butternut squash, carrots, or parsnips
  • Chickpeas → white beans or roasted cauliflower florets
  • Basmati rice → quinoa, bulgur, or couscous
  • Golden raisins → dried cranberries or chopped dried apricots
  • Pine nuts → sliced almonds or pistachios
  • Plain yogurt → Greek yogurt or coconut yogurt
  • Cilantro → fresh mint or parsley
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