Power Protein Bowls - Sweet Potato Chickpea Bowl
Created by Minimalist Baker • Minimalistbaker.comServes: 2 – 3 • Course: Vegetarian/Vegan Entrees • Diet: Gluten Free • Season(s): Summer, Fall, Winter
Ingredients
- 2 tablespoons olive, coconut or grapeseed Oil
- 1/2 medium red onion - sliced in wedges
- 2 large sweet potatoes, halved
- 1 bunch of medium weight seasonal greens, such as Broccolini, Rapini, bok choy quartered, or asian spinach
- 1 bunch of kale - stems removed
- 1/4 teaspoon each, salt & pepper
- 1 15 Oz can of chickpeas, drained rinsed and dried
- 1 tablespoon cumin
- 3/4 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1 large dollop of MoMo dressing - (Yuzu Jalapeno is our favorite) or Hummus - D
Instructions
- Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.