Introduction
Roasted Sweet Potato and Chickpea Bowls are a wholesome and flavorful meal option that combines the sweetness of roasted sweet potatoes with the protein-packed goodness of chickpeas. This dish offers a balanced combination of textures and flavors that is perfect for a satisfying lunch or dinner.
Why Make This Recipe
If you’re looking for a nutritious and easy-to-make meal that is also delicious and filling, Roasted Sweet Potato and Chickpea Bowls are the perfect choice. This recipe is versatile, allowing you to customize it with your favorite toppings and additions, making it a go-to option for a quick and satisfying meal.
How to Make Roasted Sweet Potato and Chickpea Bowls
Ingredients:
- 1 1/2 pounds sweet potato, diced into 1/2-inch cubes
- 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon each: ground cumin, garlic powder
- Fine sea salt and freshly-ground black pepper
- Half of a small white onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 5 ounces baby spinach
- 4 cups cooked brown rice, farro or quinoa
- 1 ripe avocado, thinly sliced
- Toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese
- 1/2 cup water
- 1/4 cup tahini
- 2 tablespoons lime juice
- 1 to 2 teaspoons maple syrup
- 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)
Directions:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss sweet potatoes and chickpeas with 1 tablespoon of oil and spices in a mixing bowl. Spread on the baking sheet, season with salt and pepper, and bake for 30 minutes.
- Blend all dressing ingredients until smooth.
- Sauté onion and garlic, then add spinach until wilted.
- Serve by portioning rice, roasted sweet potatoes, chickpeas, sautéed spinach, avocado slices in serving bowls. Drizzle with dressing and add desired toppings.
How to Serve Roasted Sweet Potato and Chickpea Bowls
Serve the Roasted Sweet Potato and Chickpea Bowls fresh and hot, topped with your favorite garnishes. Enjoy the combination of flavors and textures in each bite for a satisfying meal experience.
How to Store Roasted Sweet Potato and Chickpea Bowls
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Tips to Make Roasted Sweet Potato and Chickpea Bowls
- Ensure the sweet potato cubes are cut evenly for even cooking.
- Adjust the spice level according to your preference by adding more or less chili powder.
- Feel free to add other vegetables or protein sources to customize the bowls to your liking.
Variation
For a different flavor profile, you can swap the tahini dressing for a yogurt-based dressing or a zesty vinaigrette.
FAQs
- Can I use different types of grains for this recipe?
- Yes, you can use quinoa, farro, or even couscous as a base for these bowls.
- Are chickpeas a good source of protein?
- Yes, chickpeas are high in protein and fiber, making them a nutritious addition to vegetarian meals.
- Can I make this recipe ahead of time for meal prep?
- Absolutely! You can prepare the components of these bowls in advance and assemble them when ready to eat for quick and convenient meals.
