Description
These Chickpea Sweet Potato Bowls are a nutritious and flavorful meal perfect for a quick lunch or dinner. Roasted sweet potatoes, broccoli, and spiced chickpeas are combined with fresh arugula and served over cooked rice, then drizzled with a creamy tahini maple sauce. The dish is vegan, packed with fiber, and offers a wonderful balance of savory and slightly sweet flavors.
Ingredients
Vegetables and Base
- 3 cups diced sweet potatoes (about 1/2″ cubes)
- 4 cups small broccoli florets
- 2 cups fresh arugula
- 2 cups cooked rice
Chickpeas
- 1 15-ounce can of chickpeas (drained and rinsed)
Seasonings and Oils
- 3 Tablespoons avocado oil (divided)
- 2 teaspoons garlic powder (divided)
- 2 teaspoons salt (divided)
- 3/4 teaspoon pepper (divided)
- 1/4 teaspoon rubbed sage
Sauce
- 1/4 cup tahini
- 1 Tablespoon lemon juice
- 1 1/2 Tablespoons maple syrup
- 2–3 Tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Optional Garnish
- Roasted pepitas
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables and chickpeas.
- Season Sweet Potatoes: In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon of avocado oil, 1 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, and the rubbed sage. Ensure the seasoning is thoroughly rubbed into the potatoes for even flavor.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a sheet pan. Roast in the preheated oven for 12 to 15 minutes until they start becoming tender and lightly browned.
- Season Broccoli and Chickpeas: While the sweet potatoes roast, toss the broccoli florets with 1 tablespoon avocado oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Similarly, toss the chickpeas with the remaining 1 tablespoon avocado oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt to season evenly.
- Combine and Continue Roasting: Remove the sheet pan from the oven and push the roasted sweet potatoes to one side. Add the seasoned broccoli and chickpeas to the other side of the pan, spreading them out evenly. Return the pan to the oven and roast everything together for an additional 15 minutes until the broccoli is tender and chickpeas are slightly crispy.
- Make Tahini Sauce: While the veggies finish roasting, prepare the sauce by whisking together tahini, lemon juice, maple syrup, water (start with 2 tablespoons and add more if needed to reach a drizzling consistency), salt, and pepper in a small bowl until smooth and creamy.
- Assemble Bowls: In serving bowls, layer cooked rice as the base. Top with the roasted sweet potatoes, broccoli, chickpeas, and fresh arugula. Drizzle generously with the tahini maple sauce. Optionally, sprinkle with roasted pepitas for added texture and flavor.
Notes
- You can substitute brown rice or quinoa for the cooked rice to increase fiber content.
- If you prefer spicier bowls, add a pinch of cayenne pepper or chili flakes when seasoning the vegetables.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- To make the tahini sauce thinner, add extra water 1 teaspoon at a time until desired consistency is achieved.
- For added protein, consider adding grilled chicken or tofu if not adhering to a vegan diet.
