Servings: 6 (click to scale)
Ingredients
- 1 Tbsp canola oil
- 14 oz fresh sweet potato peeled, cubed, 1/2"
- 9 oz fresh eggplant diced, medium, 1/2"
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp canola oil
- 1/2 oz fresh garlic cloves
- 12 oz fresh spinach chopped
- 10 oz brown rice dry
- 2 1/2 cup boiling water
- 2 Tbsp canola oil
- 2 oz fresh white onion diced
- 14 oz canned diced tomatoes, no added salt
- 1 tsp fresh lime juice
- 1 tsp light corn syrup
- 14 oz canned garbanzo beans low sodium
- 1/8 oz fresh ginger root chopped
- 1 1/2 oz jalapeno peppers seeded, diced, 1/4"
- 1 1/2 Tbsp fresh lime juice
- 1 1/4 cup water
- 1 1/2 oz fresh cilantro
- 1/4 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp granulated sugar
- 3 Tbsp canola oil
- 1 tsp Garam Masala
- 1 tsp fresh ginger root grated
- 1/3 oz fresh cilantro minced
- 1/2 oz fresh garlic cloves minced
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Instructions
- Preheat oven to 425°F. Wash all produce before prepping. In two mixing bowls, place half of the 1st amount of oil, salt and pepper in each. Add sweet potato in one, eggplant in the other. Mix both well. Place each on a parchment lined sheet pan. Bake in the oven for 15 minutes or until just tender. Remove from oven and hold hot until needed. In a large skillet, on medium low, heat the 2nd listed oil and add garlic – cook about 1 minute. Add the spinach and wilt, adding more until complete.
- Rinse brown rice until the water runs clear. In a large pot, bring rice and water to a boil, reduce the heat to low and cover. Cook for 40 minutes or until the rice is done. Allow to rest for 10 minutes. While the rice is cooking, take the 3rd listed oil and heat in a large heavy bottom skillet over medium-high heat. Add onions and sauté will translucent and starting to color, about 4-6 minutes. Add the garam masala and allow to become fragrant, about 1 minute. Add the ginger, 2nd listed garlic amount, and cilantro to the skillet and sauté till fragrant, again about 1 minute. Add the tomatoes and use the liquid to deglaze the bottom of the skillet if needed. Add lime juice, corn syrup, and chickpeas and bring the mixture to a boil, then reduce the heat and allow to simmer. Simmer for about 15 minutes or until the liquid in the mixture has mostly evaporated and is jam-like in texture.
- Take the 2nd listed ginger, jalapenos, lime juice, and water and place into a high speed blender. Process until smooth and then add the cilantro, salt, cumin, and sugar and continue to process until smooth. While blender is running, slowly pour the last listed oil in and process until incorporated.
- To Serve: In a bowl, place 1 cup brown rice and spread to cover. Take 1/2 cup of the chickpea mixture and spread (on the inner edge of bowl from 10 o’clock to 6 o’clock. Place 1/3 cup of the sweet potato on the right side of the chickpea mixture, followed by 1/4 cup spinach and then 1/4 cup of eggplant. Dollop 1 Tablespoon of the cilantro chutney on the top center of the bowl.
Chef Tips
Recipe provided by The Humane Society of the United States.
Nutrition
Calories: 520kcal | Carbohydrates: 78g | Protein: 14g | Fat: 19g | Saturated Fat: 1.5g | Sodium: 400mg | Fiber: 13g | Sugar: 13g
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