Coconut Curry Rice Bowl

INGREDIENTS

1 1/2 cups

chickpeas (canned - drained and rinsed)

1 1/2 cups

jasmine rice, cooked*

1/3 cup

coconut milk, full-fat

1 tbsp

curry powder

1 tbsp

maple or agave syrup

4 tbsp

lemon or lime juice

4 cloves

garlic, chopped

2 tsp

extra virgin olive oil - for pan - start with

1/4 tsp

salt -- or to taste

black pepper

Other:

small sweet potato, peeled and diced

1 handful

baby spinach or kale

1 tbsp

fresh citrus juice over top

pita bread triangles . (frozen pack used, for ease) -- leftover rice works too - any variety

*frozen pack used, for ease) -- leftover rice works too - any variety