Curry Poutine

Servings: 2

Ingredients:

• 4 Large Sweet Potatoes
• 4 Large Carrots
• 1/2 Medium Onion, finely chopped
• 3/4 Cup Peas
• 3/4 Cup Vegetable Broth
• 1 1/2 Tablespoon Curry Powder
• 1 Tablespoon Turmeric Powder
• 3 Teaspoons Garlic Powder
• 1 Teaspoon Cumin
• 1 Teaspoon Red Chili Flakes
• 1 Teaspoon Salt
• 2 Tablespoons Avocado Oil (or vegetable oil)

For Garbanzo Beans:

• 1 8oz Can Garbanzo Beans
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Cayenne Pepper

For Topping:

• 1 Green Onion, thinly sliced
• Few Sprigs of Fresh Cilantro, chopped

Instructions:

1. Preheat Oven:
   • Preheat the oven to 375°F.
2. Prepare Sweet Potatoes:
   • Cut the sweet potatoes into wedges and toss them in 1 tablespoon of avocado oil, 1 teaspoon of garlic powder, and 1 teaspoon of salt. Spread them out on a parchment-lined baking sheet and bake for 35 minutes, flipping halfway through.
3. Roast Garbanzo Beans:
   • Rinse the garbanzo beans and spread them on a separate parchment-lined baking sheet. Season with garlic powder, onion powder, salt, and cayenne pepper. Bake for 25 minutes.
4. Prepare Curry Sauce:
   • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and carrots, cooking until softened, about 5 minutes. Stir in curry powder, 2 teaspoons of garlic powder, turmeric, salt, and cumin. Pour in the vegetable broth and cook for an additional 3 minutes. Transfer the mixture to a blender or use an immersion blender to blend until smooth, adding more broth if needed to achieve desired consistency.
5. Heat Peas:
   • In the same saucepan, heat the peas until warmed through.
6. Assemble Bowls:
   • Arrange the roasted sweet potatoes in bowls. Top with the curry sauce, roasted garbanzo beans, peas, sliced green onions, and chopped cilantro.
7. Serve and Enjoy:
   • Serve the curried sweet potato bowls immediately, and savor the delightful blend of flavors and textures!