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Sweet Potato Chickpea Bowl

Name: Sweet Potato Chickpea Bowl
Prep time: 20

(6 votes, average: 4.33 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

16 ingredients

Many vegan dishes are faulted for being unfulfilling, usually by those who follow a more traditional diet. Not this one. This deliciously hearty sweet potato chickpea bowl is packed with protein and will leave...

1 small red onion, quartered
2 large sweet potatoes, halved
3 tablespoons olive oil, divided
1 (15-ounce) can chickpeas, drained, rinsed and patted dry
1 teaspoon cumin
¾ teaspoon chili powder
¾ teaspoon garlic powder
½ teaspoon oregano
¼ teaspoon turmeric
salt and pepper to taste
¼ cup tahini
1 tablespoon maple syrup
½ lemon, juiced
2-4 tablespoons hot water, as needed
1 cup raw spinach leaves, packed
2 cups cooked farro

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Nutrition Facts

Calories

552 cals

Fat

22 g

Saturated Fat

3 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

11 g

Carbohydrates

77 g

Sugar

12 g

Fiber

16 g

Protein

18 g

Sodium

840 mg

Directions

Preheat the oven to 400 °F.
Coat the red onion and sweet potatoes with 2 tablespoons olive oil. Sprinkle with salt and pepper. Roast the vegetables in the oven for about 20 minutes, or until fork tender. Then, remove them from oven and cool to room temperature.
While the vegetables are roasting, toss the chickpeas, cumin, chili powder, garlic powder, oregano, turmeric and salt and pepper in a medium-sized bowl.
Heat a medium-sized skillet over medium-high heat. Add the oil and the chickpea mixture. Cook the chickpeas until they are brown and fragrant, stirring frequently, about 8-10 minutes. Set aside. (See Chef Tips)
To make the tahini sauce, stir together the tahini, maple syrup and lemon juice. If the mixture is too thick to pour easily (molasses like), add a tablespoon of water and stir. Repeat this process until you have a pourable mixture.
Once the three components are finished, the roasted vegetables, chickpeas and tahini, put the spinach in a layer at the bottom of a medium sized bowl. Then put the farro (or rice) on top. Follow this with the vegetables and chickpeas. Pour the tahini sauce on top.

Chef Tips

These spicy chickpeas in this recipe are a delicious snack in their own right. Double them up and store the extra in an airtight container for up to 3 days – if they last that long!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.