Sweet Potato Chickpea Coconut Bowl with Lemon Mint Drizzle

CP Phase Lunch Yellow food vegan vegetarian pescatarian halal kosher dairy-free gluten-free nut-free egg-free shellfish-free fish-free soy-free pork-free low-histamine

Sweet potatoes offer clean, nutritious carbs. Chickpeas provide plant protein. Coconut, lemon, and mint jazz up flavor and ignite metabolism.

🥦 Ingredients

  • ●1 medium sweet potato, diced
  • ●½ cup cooked chickpeas
  • ●¼ cup coconut milk
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp chopped mint
  • ●1 tbsp olive oil
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Roast sweet potato: Toss with olive oil and salt. Roast at 425°F for 25 minutes. Sauté chickpeas: Cook in pan 3 – 4 minutes until golden. Make drizzle: Mix coconut milk, lemon juice, and mint. Serve: Layer sweet potato and chickpeas. Drizzle sauce.

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