Description
A cozy, colorful bowl packed with caramelized sweet potatoes, crispy chickpeas, and fresh toppings. Quick, wholesome, and perfect for weeknights or meal prep.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder (optional)
- Salt and black pepper to taste
- 2 cups cooked quinoa or rice (optional but recommended)
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F. Place an empty baking sheet in the oven while it heats.
- Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on half the baking sheet.
- On the other half, toss chickpeas with remaining olive oil, cumin, chili powder, salt, and pepper.
- Roast for 25–30 minutes, shaking the tray halfway, until sweet potatoes are tender and chickpeas are crispy.
- Assemble bowls with quinoa or rice (if using), roasted sweet potatoes, chickpeas, avocado, red onion, and herbs.
- Finish with a squeeze of lemon and serve warm.
Notes
Preheat your sheet pan for extra crispiness. Store roasted components separately for up to 4 days. Add your favorite sauce like tahini, citrus vinaigrette, or chipotle mayo.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bowl
- Method: Sheet Pan
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato, chickpea bowl, sheet pan, vegan, meal prep, gluten-free