winter nourish bowls curry roasted sweet potatoes my moonstone kitchen haley post — I was overjoyed to shoot these photos with snow-covered trees outside my window!

A couple of weeks ago, we woke up to the most beautiful snowy day. We’ve barely had any snow here in New Jersey this winter, which has led me to appreciate our rare snow days so much more!

I was craving something simple, warming, and nourishing, so I decided to combine a few ingredients I had on hand to create these Winter Nourish Bowls with Curry Roasted Sweet Potatoes—and they were SO delicious that I had to share them with you!

I began by making a batch of Creamy Thai Coconut Lemongrass Dressing, a delightfully fresh and flavorful Thai-inspired salad dressing made with a blend of basil, lemongrass, coconut milk, and other aromatics and spices. This delicious dressing is so simple to make—all you have to do is combine all the ingredients in a blender or food processor and blend them until smooth.

It’s wonderful served with greens or as a vegetable dip, but I have to say—my favorite way to enjoy it is drizzled over these nourish bowls. I highly recommend making a batch to use with this recipe, and enjoying the rest throughout your week!

To make these Winter Nourish Bowls, we’ll season and roast chickpeas and sweet potatoes with curry spices, and make a simple kale salad. Then, all we have to do is assemble the Nourish bowls with basmati rice, the roasted veggies and kale salad, avocado, beet sauerkraut, and carrots. Drizzle with the Creamy Thai Coconut Lemongrass Dressing, sprinkle with black sesame seeds, and dig in!

They’re so quick and easy to make—I hope they bring you some much-needed comfort and warmth on cold winter days.

Watch the Winter Nourish Bowls with Sweet Potatoes Video:

Winter Nourish Bowls with Curry Roasted Sweet Potatoes

Makes 2 bowls

Ingredients:

For the roasted chickpeas:

1 can of chickpeas, rinsed and drained
2 tbsp olive oil
1 tsp curry powder
1/2 tsp turmeric
1/4 tsp sea salt

For the roasted sweet potatoes:

2 medium sweet potatoes, cut into 1/2 inch cubes
2 tbsp olive oil
1/2 tsp curry powder
1/4 tsp sea salt

For the kale:

4 cups lacinato kale (about 1/2 bunch), stems removed and sliced into thin ribbons
2 tbsp extra virgin olive oil
Sea salt

Other ingredients:

2 cups brown basmati rice
1 avocado, halved
1 carrot, thinly sliced (I used these Japanese bento vegetable cutters)
Beet sauerkraut (this sauerkraut from Wildbrine is my favorite!)
Black sesame seeds for garnish
Creamy Thai Coconut Lemongrass Dressing

To make:

Preheat oven to 400 F. Line a baking sheet with parchment paper.
Prep the chickpeas. Rinse and drain the chickpeas and pat dry with a paper towel or kitchen towel (this will help them crisp in the oven). In a medium bowl, combine the chickpeas, olive oil, curry powder, turmeric, and salt. Mix well to combine, and set aside.
Prep the sweet potatoes. In a medium bowl, combine the sweet potatoes, olive oil, curry powder, and salt. Mix well to combine.
Add the chickpeas to one half of the lined baking sheet and the sweet potatoes to the other half. Roast for 25 minutes, stopping halfway to shake the pan (for the chickpeas) and flip the sweet potatoes.
Place the chopped kale into a large bowl with the 2 tbsp olive oil. Massage the kale for a few minutes until it is dark green and tender. Season with salt to taste.
Divide the brown rice into two bowls. Top each with the chickpeas, sweet potatoes, kale, beet sauerkraut, carrot slices, and one half of an avocado. Drizzle with Thai Coconut Lemongrass Dressing and sprinkle with black sesame seeds. Enjoy!!