Sweet Potato Chickpea Bowl (Vegan)
Big bowls filled with a bunch of random things are one of my favorite meals for breakfast, lunch, or dinner. This time around I found an awesome recipe on minimalistbaker.com that I wanted to try out and it turned out incredible! So many flavors that totally came together and just WORKED. YASSS. Go try this out sometime. Sweet and savory combos for the win.
I've made two big realizations while making this meal. 1) Japanese sweet potatoes are my new favorite kind of sweet potato to roast, and 2) Massaged kale is the way to go. It helps take the bitterness out of the super earthy plant that I used to hate.
[Recipe adapted from Minimalist Baker]
- 1-2 TB olive oil or spray
- 1/2 red onion, sliced in wedges
- 2-3 medium sweet potatoes, halved
- 1 head of broccoli, chopped, stems removed
- 2 big handfuls kale, large stems removed (I used the tops of 2 bundles of kale)
- salt and pepper (about 1/4 tsp each or to taste)
- 1 15-oz can chickpeas, drained, rinsed, patted dry
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp each salt + pepper
- 1/2 tsp oregano (optional)
- 1/4 tsp turmeric (optional)
- 1/4 cup tahini
- 1 TB maple syrup
- 1/2 lemon, juiced
- 2-4 TB hot water to thin
- Preheat oven to 400°F and lay sweet potatoes and onions on a baking sheet. Drizzle or spray with olive oil. Make sure the sweet potato flesh is well coated. Place the sweet potatoes skin side down on the baking sheet. Roast for 15 minutes in the oven.
- Place broccoli florets in a bowl and toss with a little olive oil, salt, and pepper. Take out the baking sheet from the oven, flip the sweet potatoes, and add the broccoli to the pan.
- Bake for about 10-15 more minutes. Add the chopped kale to a bowl and toss/massage with a little bit of olive oil, salt, and pepper. Remove the pan from the oven and add the kale. Bake for 5 minutes and set aside. **Side note: For me, the sweet potatoes needed a little more time baking to get soft (really just depends on the size of the potato). So, if you think they still need a little more time baking but the other veggies are done, just remove the cooked veggies and bake the 'taters a little longer until they get all soft and tender.
- Meanwhile, in a medium sized bowl, add chickpeas and toss with seasonings.
- Heat a large skillet over medium heat. Once hot, add 1 TB oil and the chickpeas. Sauté, stirring frequently. If browning too quickly, turn down heat. If there isn't any browning happening, turn up the heat. Cook for about 10 minutes.
- Once chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare the tahini sauce by adding tahini, maple syrup, and lemon juice to a small mixing bowl, whisking to combine. Add 2-4 TB hot water until it looks like the consistency of a pourable sauce.
- To serve: Slice the sweet potatoes into bite sized pieces. Divide veggies between 3 serving bowls. Top with chickpeas and tahini sauce.
- Enjoy this delightfully nutritious and flavorful bowl! Best served right away, but you can store leftovers in the fridge for a few days. For me, it tasted just as great a couple days later. S'GOOD :)