Description
Savor the vibrant flavors of this Roasted Chickpea and Sweet Potato Bowl, a delightful blend of crispy chickpeas and sweet, caramelized sweet potatoes. Topped with fresh spinach and creamy avocado, this nutritious dish is perfect for busy weeknights or meal prep. Ready in under an hour, it’s not only vegan-friendly but also easily customizable to suit your taste. Enjoy a wholesome meal that makes both your palate and your body happy!
Ingredients
Scale
- 1 can (15 oz) canned chickpeas
- 2 medium sweet potatoes (about 1 lb)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 ripe avocado
Instructions
- Preheat oven to 425?F (220?C) and line a baking sheet with parchment paper.
- Peel and dice sweet potatoes into bite-sized cubes. Toss in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until well-coated.
- Spread sweet potato cubes on the baking sheet in an even layer and roast for about 20 minutes.
- Rinse chickpeas under cold water and pat dry. In a separate bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
- After the sweet potatoes have roasted for 20 minutes, add the chickpeas to the baking sheet. Roast everything together for another 15?20 minutes until golden brown.
- Assemble bowls by topping roasted ingredients with fresh spinach and sliced avocado.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 330g)
- Calories: 450
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg