Ingredients
| grated fresh ginger | 1 tbsp |
| garlic (chopped) | 1 clove |
| scallion (chopped) | 1 medium |
| red pepper | 1 |
| white sweet potato | 1 |
| chickpeas | 1/2 can |
| extra virgin olive oil (EVOO) | 1 tbsp |
| coconut aminos (optional) | 1/2 tsp |
| curry powder | 1 tbsp or more |
| cinnamon | 1/2 tsp |
| macadamia nut milk | 1 cup |
| cilantro | handful |
| baby romaine | 2 cups |
| jalapeño (sliced) | 1 |
Preparation
- Sauté the grated ginger, chopped garlic, and chopped scallion in EVOO for 5 minutes or until soft.
- Peel and chop the white sweet potato into small chunks and thinly slice the red pepper.
- Rinse and drain the chickpeas.
- Add in the curry powder, cinnamon, and squeeze of lime into a pot. Stir and sauté for 1-2 minutes.
- Add in the pepper, sweet potato, chickpeas, and 1 cup of macadamia nut milk. Bring to a boil, then cover and reduce heat to low. Let cook. Lower temperature and cook for 20-25 minutes or until sweet potatoes are soft.
- If desired, add more macadamia nut milk to achieve desired consistency.
- Let sit 10-15 minutes before serving.
- Scoop the curry mixture over the greens and top with cilantro and sliced jalapeño.
Nutrition
- Calories: 500
- Protein: 12.9 g
- Fat: 22.8 g
- Carbohydrates: 67.2 g
- Fiber: 19.4 g