1 sweet potato, cut into small cubes
1 can (14 oz.) chickpeas, drained and rinsed
2 teaspoon salt
½ teaspoon pepper
1 teaspoon curry powder
2 teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon olive oil
1 avocado, sliced
½ cup snow peas, blanched
2 cups cooked rice
Prayani tomato raita, for serving (Find near me)
Preheat oven to 425 degrees.
Mix the sweet potato and chickpeas with all of the spices and bake on a sheet pan lined with parchment paper for 25 minutes, until sweet potato is soft and the chickpeas are crispy.
To assemble the buddha bowl, scoop a helping of rice into a bowl, top with the sweet potato and chickpeas, avocado, snow peas, and drizzle with raita.