Ingredients (2 servings)

• 1 medium sweet potato
• 220 g chickpeas, cooked (equals 110 g dried chickpeas)
• 80 g whole-grain rice
• 50 g bok choy, broccoli, or other green vegetable of choice
• 200 g edamame, shelled
• 1 avocado
• 1 handful peanuts, crushed
• as needed cilantro, chopped

MARINADE

• 2 cloves garlic, minced
• 1 tbsp sambal oelek
• 1 tbsp tamari or soy sauce
• 1 tbsp maple syrup
• ½ tsp red pepper flakes (optional)
• 1 tbsp oil (e.g. coconut oil, canola oil, or olive oil)

PEANUT SAUCE

• 2 cloves garlic, chopped
• 1 chili, chopped or ½ tsp chili flakes
• 1 lime, squeezed
• 2-3 tbsp tamari or soy sauce
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 2-3 tbsp peanut butter
• as needed water to thin

Instructions

1. If not yet cooked, cook chickpeas after previous soaking overnight.
2. Preheat the oven to 180°C.
3. Peel and cut sweet potato into cubes.
4. Rinse and drain cooked chickpeas.
5. Combine sweet potatoes and chickpeas in a bowl with the marinade ingredients.
6. Add to a baking sheet lined with parchment paper and bake for 30-35 minutes until the sweet potato can be pierced with a fork.
7. Cook rice according to the package instructions.
8. In the meantime, bring water to the boil, and use a metal colander to steam the shelled edamame beans and the green vegetables of choice for about 5 minutes.
9. Prepare the peanut sauce by combining all ingredients. Add water if too thick.
10. Halve, deseed, peel and cut the avocado into slices.
11. Assemble the bowls with rice, steamed veggies, the sweet potato-chickpeas-combo, avocado slices, and drizzle a generous serving of peanut sauce.
12. Top with chopped cilantro and crushed peanuts.