Sweet Potato Chickpea Bowl
Sweet Potato Chickpea Bowl is made with roasted vegetables and can be served over a bed of fresh greens or rice, quinoa, or lentils. Enjoy this nutritious veggie bowl cold for lunch the next day or as a hot entree. Mix and match the vegetables with substitutes such as red cabbage, Brussels sprouts, or bell pepper.
Ingredients
Sweet Potato Chickpea Bowl
- 1 large sweet potato, diced
- 1 can chickpeas, drained & rinsed
- 2 garlic cloves, peeled
- 1 small yellow onion, diced
- 2 large carrots, diced
- 1 zucchini, diced
- Salt & black pepper to taste
- 1/2 tsp oregano
- 1 tsp paprika
- 1/2 tsp ground thyme
- 1/4 tsp ground sage
- 1 tsp Italian seasoning
- 1 Tbs olive oil
- 2 Tbs apple cider vinegar
- Tahini dressing
- Kale, chopped cabbage, arugula, rice, lentils, or quinoa for serving
Directions
- Begin by preheating the oven to 350ºF
- Prepare your vegetables and toss into a large mixing bowl.
- Add the olive oil, apple cider vinegar, and seasonings to the bowl and toss the vegetables until evenly coated.
- Then, transfer the vegetables to a baking pan.
- Place vegetables in the oven and roast for 40-45 minutes, stirring halfway through.
- While your vegetables are roasting, prepare your pairing, be it a grain or fresh greens. If using greens, be sure to rinse well.
- Prepare the tahini dressing.
- Once the vegetables are done, serve over your preferred accompaniment and drizzle with tahini dressing. Serve and enjoy.
Nutrition Information
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