Sweet Potato Chickpea Bowls with Lemony Yogurt and Fennel

Video Recipe here!

This easy dinner is one of the tastiest and most healing dishes I’ve ever made. It’s cleansing comfort food!

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Yield: Serves 2

Active Time: 10m

Total Time: 40m

INGREDIENTS:

• 3-4 medium sweet potatoes, sliced into medallions

• 3-4 cloves of garlic, thinly sliced

• 1 can of chickpeas, drained and rinsed

• ¼ c. olive oil

• 1½ tsp. ground coriander 

• 1½ tsp. ground cumin

• Kosher salt and freshly ground black pepper, to taste  

• 1 c. Greek yogurt, preferably whole-milk

• Juice of two lemons

• 1 medium fennel bulb, halved, cut into very thin slices

• 1 small chile such as serrano, fresno, or jalapeno sliced thin (seeds removed if you must)

• 1 Tbsp sesame seeds (optional) 

RECIPE:

1. Preheat oven to 400F. Mix garlic, coriander, cumin, and olive oil in a large bowl. Add chickpeas, sweet potato medallions, and a large pinch of salt to the bowl and stir to coat completely, adding more oil if necessary. 

2. Line a baking sheet with aluminum foil. Using a fork, add just the sweet potatoes to it for now and roast in the middle of your oven for 10 minutes. 

3. Add remaining chickpea mixture to the baking sheet and cook until everything is fork tender, 20-25 minutes more. 

4. While that cooks, mix fennel, chile, and 3 Tbsp of lemon juice together in a small bowl. Season with salt and set aside. 

5. In a small bowl, mix yogurt, remaining lemon juice, and a pinch of salt. Season to taste.

6. Once the veggies are done cooking, spread a spoonful of yogurt mixture in the bottom of a bowl. Add veggies, and top with fennel salad. Devour and heal. 

HELPFUL NOTES: 

• Fennel is super good for both your digestion and your heart. It has a lot of oils in it that are good for your tummy, much like ginger. Pretty much everything in this bowl is good for you in some way.

• Feel free to experiment! Exchange the sweet potatoes for broccoli, cauliflower, or any other root vegetable.