Recipe Overview

A nourishing, one-pot high-carb healthy dinner brimming with tender sweet potatoes, hearty chickpeas, and warming curry spices. Crafted for those who need sustained fuel, it’s ideal for athletes, active lifestyles, or anyone craving a fiber-rich, high-carb meal prep option that’s as comforting as it is nutritious.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cooking Difficulty: Easy
Servings: 4

Ingredients

Base

• 1 cup brown basmati rice (uncooked)
  Veggies & Plant Protein
• 2 cups sweet potato, peeled and diced
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1 onion, finely chopped
• 2 cups baby spinach
• 2 cloves garlic, minced
  Supplements & Seasonings
• 1 tbsp olive oil
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ginger (fresh or powdered)
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• Salt and black pepper to taste
• Optional: 1 scoop unflavored plant-based protein powder for extra nutrition

Professional Chef-Level Instructions

Prep Work

Pre-Cook Rice: In a saucepan, cook brown rice according to package directions.
Chop Veggies: Peel and dice sweet potatoes, chop onion, and mince garlic.

Cooking

Sauté Aromatics: In a large pot, heat olive oil over medium. Sauté onion and garlic for 2–3 minutes until fragrant.
Simmer Veggies & Spices: Add sweet potato, curry powder, cumin, ginger, turmeric, and paprika. Stir to coat and cook 1 minute.
Add Remaining Ingredients: Add chickpeas, diced tomatoes, spinach, vegetable broth, and optional protein powder. Bring to a boil.
Simmer: Reduce heat, cover, and simmer for 15–20 minutes until sweet potatoes are fork-tender.
Combine: Taste and season with salt and pepper.
Serve over brown rice, garnished with fresh cilantro and a squeeze of lime.

Detailed Nutrition Facts (per serving)

Variations & Substitutions

Gluten-Free: All ingredients are naturally gluten-free.
Bulk Up: Add 1 cup frozen peas or diced carrots for more volume and carbs.
Creamy Option: Stir in 1/4 cup coconut milk for richness.
Leafy Greens: Swap spinach for kale or Swiss chard.

Pro Tips & Tricks

Flavor Depth: Use roasted sweet potatoes for added caramelized flavor.
Protein Boost: Add roasted tofu or tempeh cubes.
Meal Prep: Store curry and rice separately; combine before reheating.
Reheat with a splash of broth to maintain texture.

How to Serve

Hot: Ladle curry over rice for a post-workout dinner.
Meal Prep: Portion into microwave-safe containers with rice for busy weekdays.
Training Fuel: Serve with warm naan for extra high-carb meal energy.

How to Store

Fridge: Keep in airtight containers for 4 days.
Freezer: Freeze up to 2 months. Defrost overnight and reheat on the stove.

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Vegetarian Chili with Brown Rice
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Energize your evenings with this hearty curry—perfect for fueling your next adventure or busy day!