Looking for a colorful, tasty way to get more veggies in your life? This Sweet Potato Chickpea Bowl is your new go-to. It’s fully vegan, super easy to customize, and perfect for quick lunches or meal prepping. Whether you're diving into a plant-based lifestyle or just trying to eat a little greener, this dish checks all the boxes.
Table of contents
Why You’ll Love This Sweet Potato Chickpea Bowl
I have this thing for bowls. It's super easy to eat them for breakfast, lunch ánd dinner. I find it is such a convenient and easy way to prep a meal. Plus I can add whatever leftovers I have in the fridge as almost everything goes together.
I also sometimes add scrambled eggs, pulled chicken or I keep it vegan such as in this sweet potato chickpea bowl. Also this dish is:
- Vegan by default, but you can easily add grilled chicken or crispy bacon if that’s your thing.
- Loaded with fiber, flavor, and color.
- Perfect for lunch, dinner, or taking on-the-go.
- Made with real, whole ingredients that are easy to find.
Ingredients (Serves 2)
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 small can of chickpeas, drained and rinsed
- ¾ cup mixed greens (or swap in baby spinach!)
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt & black pepper
- 1–2 tablespoon olive oil
For the Green Vegan Dressing:
- 3 tablespoon veganaise (or mayo if not vegan)
- 20g fresh flat-leaf parsley
- 2 tablespoon olive oil
- Juice of ½ lemon
- Salt & pepper to taste
How to Make It
- Preheat your oven to 400°F (200°C).
- Spread the sweet potato cubes and chickpeas on a baking tray. Drizzle with olive oil, sprinkle on cayenne, salt, and pepper, and toss to coat.
- Roast for about 25 minutes, until everything’s golden and slightly crispy.
- Meanwhile, blend the dressing ingredients together until smooth and creamy. You should get a light green, zesty sauce.
- To serve, split the roasted veggies between two bowls, top with mixed greens, and drizzle generously with your green dressing.
Tips & Variations
- Meal Prep Hack: Roast extra sweet potatoes and chickpeas ahead of time and store in the fridge. Keep the dressing and greens separate until ready to eat.
- Not into chickpeas? Swap them for grilled chicken, sautéed mushrooms, tempeh, or even crispy tofu.
- More veggie power: Add bell peppers, shredded carrots, cucumber, or avocado for an extra boost.
- Low-carb version: Sub sweet potatoes with roasted cauliflower or zucchini.
Why Bowls Work
Bowls make eating vegetables fun and flexible. You can layer textures, colors, and flavors however you like, and it always looks good! It’s a smart way to eat the rainbow and keep meals interesting without much effort.
Final Thoughts
This Sweet Potato Bowl is proof that eating more plants doesn’t have to be boring or complicated. It’s flavorful, filling, and endlessly adaptable—so don’t be afraid to get creative with what’s in your fridge.
If you loved this one, be sure to check out more of our veggie-packed bowl recipes!
Sweet potato chickpea bowl
Ingredients
- 2 medium sweet potatoes peeled and cut into cubes
- 250 grams chickpeas drained and rinsed
- ¾ cup mixed greens or swap in baby spinach!
- 1 teaspoon cayenne pepper adjust to taste
- Salt & black pepper
- 2 tablespoons olive oil
For the Green Vegan Dressing:
- 3 tablespoons veganaise or mayo if not vegan
- 20 grams fresh flat-leaf parsley
- 2 tablespoons olive oil
- Juice of ½ lemon
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the sweet potato cubes and chickpeas on a baking tray. Drizzle with olive oil, sprinkle on cayenne, salt, and pepper, and toss to coat.
- Roast for about 25 minutes, until everything’s golden and slightly crispy.
- Meanwhile, blend the dressing ingredients together until smooth and creamy. You should get a light green, zesty sauce.
- To serve, split the roasted veggies between two bowls, top with mixed greens, and drizzle generously with your green dressing.
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