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Preheat the oven to 425F
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Add the sweet potatoes to a baking sheet, and drizzle with coconut oil. Bake for 30 minutes
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While the potatoes are baking, add the vegetable broth to a small pot and bring to a boil
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Once the broth is boiling, add the wild rice, and cook with the lid on for 45-55 minutes or until tender
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Once the wild rice and sweet potatoes are ready, move onto assembling your bowls
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Add the wild rice, roasted sweet potatoes, tomatoes, jalapeño, and chickpeas to each bowl evenly
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Then add the ingredients for the dressing into a blender or food processor and blend until smooth
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Top the bowls with the cilantro dressing, and top with salt and cayenne pepper to taste!