Roasted Sweet Potato, Broccoli and Chickpea Bowls
Roasted Sweet Potato, Broccoli and Chickpea Bowls might be a good recipe to expand your main course recipe box. One portion of this dish contains about 24g of protein, 37g of fat, and a total of 780 calories. This dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $2.49 per serving. Many people made this recipe, and 123 would say it hit the spot. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Cook Nourish Bliss. Head to the store and pick up sweet potatoes, maple syrup, olive oil, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. Similar recipes include Roasted Sweet Potato, Cauliflower, Chickpea, and Green Bean Quinoa Buddha Bowls with Cashew Cream Sauce, Peanut Chickpea Sweet Potato Bowls, and Roasted Sweet Potato and Cauliflower Rice Buddha Bowls with Turmeric Tahini Dressing.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
sliced raw almonds, for garnish
4 cups bite-sized broccoli florets
1 (15 ounce) can chickpeas, drained and rinsed
1 teaspoon chili powder
⅛ teaspoon ground cinnamon
juice of ½ a lemon
1 teaspoon pure maple syrup
3 tablespoons olive oil
½ teaspoon pepper
1 medium red onion, sliced
⅛ teaspoon salt
1 teaspoon salt
salt and pepper, for sprinkling
2 medium-large sweet potatoes (about 1 ¾ pounds), cut into ½ inch chunks
¼ cup tahini
2 ½ tablespoons water (or more as needed)
3 large whole wheat pitas, cut into triangles
Equipment:
oven
baking sheet
baking paper
bowl
whisk
Cooking instruction summary:
For the veggies:Preheat the oven to 400F.Add the red onion, sweet potatoes and broccoli to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the chili powder, salt and pepper. Toss to combine and spread in an even layer. Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown.Remove from the oven and stir in the chickpeas. Season with additional salt / pepper to taste if needed. Maintain the oven temperature.For the pita chips:Line a large baking sheet with parchment paper. Place the pita bread triangles on the baking sheet in a single layer. Mist with olive oil or nonstick cooking spray (or brush lightly with olive oil), then sprinkle with salt and pepper.Bake for 5 minutes in the 400F oven, then flip the pita wedges over. Return to the oven and bake for an additional 4 to 5 minutes, until they are nice and crispy (keep an eye on them on the second side to be sure they dont burn!).For the sauce:While the chips are baking, add the tahini, lemon juice, maple syrup, cinnamon, salt and water to a small bowl. Whisk until combined. Add additional water if needed, a teaspoon or so at a time, to get the sauce to a consistency that you can drizzle.To serve:Scoop some of the veggie / chickpea mixture into a bowl. Top with a generous drizzle of the sauce and a sprinkle of almonds. Serve with the pita chips!
Step by step:
1. For the veggies:Preheat the oven to 400F.
2. Add the red onion, sweet potatoes and broccoli to a large rimmed baking sheet.
3. Drizzle with the olive oil and sprinkle with the chili powder, salt and pepper. Toss to combine and spread in an even layer.
4. Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown.
5. Remove from the oven and stir in the chickpeas. Season with additional salt / pepper to taste if needed. Maintain the oven temperature.For the pita chips:Line a large baking sheet with parchment paper.
6. Place the pita bread triangles on the baking sheet in a single layer. Mist with olive oil or nonstick cooking spray (or brush lightly with olive oil), then sprinkle with salt and pepper.
7. Bake for 5 minutes in the 400F oven, then flip the pita wedges over. Return to the oven and bake for an additional 4 to 5 minutes, until they are nice and crispy (keep an eye on them on the second side to be sure they dont burn!).For the sauce:While the chips are baking, add the tahini, lemon juice, maple syrup, cinnamon, salt and water to a small bowl.
8. Whisk until combined.
9. Add additional water if needed, a teaspoon or so at a time, to get the sauce to a consistency that you can drizzle.To serve:Scoop some of the veggie / chickpea mixture into a bowl. Top with a generous drizzle of the sauce and a sprinkle of almonds.
10. Serve with the pita chips!
Nutrition Information:
covered percent of daily need
