Chickpea Asian Buddha Bowl

Step 1

Preheat the oven to 425℉/218℃ convection roast (or bake) and line a baking sheet with parchment paper. Arrange the sweet potato cubes in a single layer, sprinkle with salt and pepper, and roast them for 20 minutes, then flip and roast for another 10-15 minutes. Set aside.

Step 2

Meanwhile, combine all the peanut sauce ingredients in a medium bowl and set aside.

Step 3

Add the vegetable broth, 1 clove of minced garlic, and the red pepper flakes to a large pan and sauté for 30-60 seconds. Then add the bok choy and sauté on both sides for 1-2 minutes until wilted and coated with the garlic and spice. Transfer it to a plate and set aside.

Step 4

To the same pan, add the peanut sauce and chickpeas, simmer for 2-3 minutes, and then turn off the heat.

Step 5

Arrange the saucy chickpeas, bok choy, and sweet potatoes in bowls and serve with cooked rice or noodles if desired.