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)
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
- If not yet cooked, cook chickpeas after previous soaking overnight.
- Preheat the oven to 180°C.
- Peel and cut sweet potato into cubes.
- Rinse and drain cooked chickpeas.
- Combine sweet potatoes and chickpeas in a bowl with the marinade ingredients.
- 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.
- Cook rice according to the package instructions.
- 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.
- Prepare the peanut sauce by combining all ingredients. Add water if too thick.
- Halve, deseed, peel and cut the avocado into slices.
- Assemble the bowls with rice, steamed veggies, the sweet potato-chickpeas-combo, avocado slices, and drizzle a generous serving of peanut sauce.
- Top with chopped cilantro and crushed peanuts.
Gluten-Free Sweet Potato Brownies
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