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:

Quickview
795k Calories
25g Protein
37g Total Fat
100g Carbs
99% Health Score
Limit These
Calories
795k
40%

Fat
37g
57%

  Saturated Fat
4g
26%

Carbohydrates
100g
34%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
1511mg
66%

Get Enough Of These
Protein
25g
50%

Vitamin A
28897IU
578%

Manganese
3mg
161%

Vitamin C
90mg
109%

Vitamin K
104µg
99%

Fiber
21g
87%

Vitamin E
11mg
74%

Vitamin B6
1mg
66%

Copper
1mg
60%

Phosphorus
598mg
60%

Magnesium
229mg
57%

Vitamin B1
0.73mg
49%

Selenium
32µg
47%

Potassium
1532mg
44%

Folate
158µg
40%

Vitamin B2
0.64mg
38%

Iron
6mg
37%

Vitamin B5
3mg
30%

Zinc
4mg
28%

Calcium
259mg
26%

Vitamin B3
5mg
26%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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