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Sweet Potato Chickpea Bowl

  • Hearty
  • Make ahead
  • Vegan
  • Lunchs

Prep Time: 10 minutes
Cook Time: 25 minutes

Cooking time

4 servings (1 set)

Serve sizes

4 / 5

Nutritional value

SERVINGS 4 people
Print out Ingredients and Instructions Print
Equipment Required
  • Baking sheet
  • Oven
  • Cutting board and knife
  • Can opener

Ingredients

  • 2 Tbsp olive oil avocado oil, or other oil you already have in house
  • 1/2 red onion, sliced in wedges
  • 3 medium sweet potato, cut in halves
  • 2 large broccoli crowns, cut into pieces
  • 3 cups spinach
  • 1.5 15-ounce cans chickpeas
  • 2 tsp cumin
  • 1.5 tsp garlic powder
  • 1.5 tsp chili powder
  • 1 tsp oregano
  • 0.5 tsp salt
  • 1 tsp pepper
  • 3 lemons

Preperation instructions

  • Preheat oven to 400 degrees.  Arrange sweet potato and onion on baking sheet and drizzle a tablespoon of olive oil over the vegetables.  Bake in the oven for 10 minutes.
  • After 10 minutes, remove from oven and add the broccoli to the pan.  Season with olive oil and a pinch of the salt and pepper.  Bake for an additional 10 minutes.
  • While broccoli and other vegetables are baking, add the drained chickpeas to a small bowl and season with the spices.  Add to the sheet of vegetables and bake for 8 minutes, or until crispy.  Add the spinach, drizzle with a sprinkle of slat and pepper and bake for 4 minutes or until slightly toasted.  Remove pan from heat and let cool.
  • To assemble, chop the potatoes into bite-sized pieces and distribute evenly between 4 bowls or containers with lids.  Top the potato with the vegetables and add a half a lemon to each bowl.  Meals can be eaten immediately or stored in the refrigerator for up to 5 days.

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