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.

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