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 sweet potatoes, diced
1 head of broccoli, chopped, stems removed
A bunch of kale, large stems removed (however much you want….it wilts a lot)
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 spread out sweet potatoes and onions evenly on a baking sheet. Drizzle or spray with olive oil. Roast for 25-30 minutes in the oven.
Place broccoli florets in a bowl and toss with a little olive oil, salt, and pepper. Roast for 20-25 minutes.
While those veggies roast, add the chopped kale to a bowl and toss/massage with a little bit of olive oil, salt, and pepper. When the ‘tatoes/broccoli are close to being done, add kale to one of the baking sheets, and roast for 5 minutes.
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 browned & fragrant, remove from heat.
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: Divide veggies up and top with chickpeas and tahini sauce.
Enjoy! Best served right away, but you can store leftovers in the fridge for a few days.