Savory

Roasted Chickpea Sweet Potato Bowl

Full of flavor (and plant-based protein), this straightforward meal is perfect for Meatless Monday.

Weeknight meals can be a pain. Many evenings I end up browsing Pinterest or scanning a cookbook, picking out a recipe that sounds acceptable, and adjusting it (often heavily) to get the result that won’t require an extra trip to the grocery store. This recipe was the child of just such an occasion…but fortunately, it was such a hit that it was worth writing down and sharing here.

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The beauty of this recipe is that it fits a wide variety of specialty diets. Whether you’re avoiding meat for Lent, living a plant-based lifestyle, making whole foods your goal, trying the vegan or vegetarian thing, or gluten-free due to Celiac/intolerance/preference, this fits the bill. I find it satisfying just as written, but my husband prefers adding spiced ground turkey in the bowl to make the final product more robust – so yes, it can even satisfy your meat eaters. This recipe is so easy to modify, and with such a perfect great combination of flavors and textures, that it is absolutely worth trying in your own home.

Start by preheating your oven to 400 degrees F. While it’s heating up, peel and cube your sweet potatoes. Once you’re done, place them in a bowl, drizzle them with your avocado oil, and set aside.

The spice must flow. Our mélange appears orange-brown and sits in a Pyrex bowl atop a white cloth surface.

The most important component of this recipe is the spice mixture. Combine your curry, cumin, paprika, turmeric, and garlic powder in a small bowl. Sprinkle half of this mix over the prepared sweet potatoes and stir to combine. Once you are satisfied with the coverage, spread the sweet potatoes in a single layer on a greased or lined baking sheet. Try to make sure they don’t overlap – we want them to get just a bit crispy around the edges while they’re baking.

Next, the chickpeas! Once you’ve drained them, pour them into the same bowl you used to spice-coat the potatoes. Now, the same routine: pour the remainder of your spice mixture over the chickpeas, stir to coat, and spread the chickpeas in a single layer on a prepared baking sheet.

Place both the chickpeas and sweet potatoes in the oven and bake for 15 minutes. Remove them from the oven, stir them around, and return them to the oven. The chickpeas will need an additional 10 minutes in the oven (total: 25 minutes). The sweet potatoes will need an additional 15-20 minutes in the oven (total: 30-35 minutes).

Whilst your main components are baking, prepare the quinoa per the package directions. My favorite method: place one cup of rinsed, uncooked qinoa in your Instant Pot with 1 1/2 cups water. Turn the Instant Pot on high pressure for 1 minute, and allow to natural release.

Now, prepare your sesame sauce. This part of the recipe is integral! The meal needs this sauce to avoid tasting dry; it helps to tie all of the components together. Combine the tahini paste, lemon juice, maple syrup, and water in a bowl; using either a whisk or a blender, mix until the sauce is homogenous and creamy.

Now that everything is made, it’s time to assemble! Artfully layer the sweet potatoes, chickpeas, and quinoa in a bowl and drizzle with your preferred amount of tahini sauce. Gobble it up while it’s hot, or portion it out to “meal prep” for the rest of your week.

Each component of the meal (roasted sweet potatoes, spiced chickpeas, and quinoa) take up roughly one third of a white bowl, which sits on a wooden surface. The entire meal is drizzled with a creamy white sesame sauce.

I hope you enjoyed this recipe! If you try this at home, please tag #Whisk Averse Baking on social media, or leave a message in the comments.

Roasted Chickpea Sweet Potato Bowl

This straightforward meal is perfect for Meatless Monday.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 6 servings

Ingredients
  

  • 3 sweet potatoes cubed
  • 1 15- oz can chickpeas drained
  • 2 cups quinoa cooked
  • 1 tablespoon avocado oil

Spice mix

  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder

Tahini sauce

  • cup tahini paste
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons water

Instructions
 

  • Preheat oven to 400 degrees F.
  • Cube sweet potatoes and place in a bowl. Drizzle with avocado oil.
  • Combine curry, cumin, paprika, turmeric, and garlic powder. Sprinkle half of mix over the cubed sweet potatoes and stir to combine.
  • Spread sweet potatoes in a single layer on a greased or lined baking sheet.
  • Pour drained chickpeas into the same bowl. Pour remaining spice mix over chickpeas and stir to combine.
  • Bake for 15 minutes, then stir. The chickpeas will need an additional 10 minutes in the oven (total: 25 minutes). The sweet potatoes will need an additional 15-20 minutes in the oven (total: 30-35 minutes).
  • Prepare your quinoa per package instructions while the sweet potatoes are baking.
  • Prepare your tahini sauce. Combine tahini paste, lemon juice, maple syrup, and water in a bowl; using either a whisk or a blender, mix until the sauce is homogenous and creamy.
  • Once all components are baked, place them together in a bowl and drizzle with tahini sauce.
Keyword gluten free, vegan, vegetarian

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