Indian Chaat Bowl With Creamy Mint Chutney
20m prep 45m cook 1h 5m ready
A healthier twist on traditional Indian chaat, this bowl features roasted chickpeas, spiced potatoes, crisp vegetables, and creamy mint chutney. It's a flavorful and satisfying meal inspired by street food.
Ingredients
- 355 ml cooked chickpeas
- 14.8 ml avocado oil
- 4.93 ml ground sweet paprika
- 2.46 ml ground cumin
- 2.46 ml ground ginger
- 2.46 ml ground turmeric
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- cayenne pepper
- 2 medium Yukon Gold potatoes
- 237 ml diced tomato diced
- 237 ml diced cucumber diced
- 118 ml roughly chopped fresh cilantro roughly chopped
- 59.1 ml diced red onion diced
- 2.46 ml sea salt
- 118 ml Creamy Mint Chutney
- 0.5 medium lemon halved
Nutrition (per serving, estimated)
Estimated based off 9 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.1 mg
- Iron: 1.7 mg
- Magnesium: 25.4 mg
- Phosphorus: 46.2 mg
- Potassium: 398 mg
- Zinc: 0.37 mg
Let's Cook
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Step 1.
Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, combine the chickpeas, avocado oil, paprika, cumin, ginger, turmeric, salt, black pepper, and cayenne. Toss until the chickpeas are evenly coated. Spread them in a single layer on the prepared baking sheet. Bake for 25 minutes, shaking the pan a few times, until the chickpeas are golden and slightly crispy. Remove from the oven and set aside to cool.
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Step 2.
While the chickpeas are baking, bring a medium pot of water to a boil. Add the potatoes and boil for 20 minutes, or until they are soft when pierced with a fork. Carefully remove the potatoes and let them cool until easy to handle. Peel off the skins and cut each potato into small cubes.
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Step 3.
Assemble each bowl by dividing the potatoes, roasted chickpeas, diced tomato, diced cucumber, chopped cilantro, diced red onion, and salt evenly between two bowls. Drizzle each bowl with Creamy Mint Chutney and garnish with a lemon wedge.
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