Description
A simple chickpea and sweet potato bowl that delivers a healthy, vegan, and meal prep friendly option packed with flavor and nutrition.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 2 cups canned chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked quinoa or rice
- 2 cups fresh spinach or greens
- 3 tablespoons olive oil (dressing)
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup (optional)
- Salt and pepper to taste
- Optional: avocado, seeds, herbs, tahini
Instructions
1. Preheat oven to 200°C (400°F)
2. Place sweet potatoes and chickpeas on a tray
3. Drizzle with olive oil and add spices
4. Toss well to coat evenly
5. Spread in a single layer
6. Roast for 25–30 minutes, stir halfway
7. Cook quinoa or rice if needed
8. Whisk dressing ingredients in a bowl
9. Remove roasted vegetables and cool slightly
10. Assemble bowl with grains and greens
11. Add roasted chickpeas and sweet potatoes
12. Drizzle dressing on top
13. Add optional toppings and serve
Notes
- Store components separately for best freshness
- Add dressing just before serving
- Use quinoa for higher protein option
- Add chili flakes for extra spice
- Keeps in fridge up to 4 days
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg