This roasted sweet potato and chickpea bowl is packed with so many different flavors and textures that are really complimentary. Filling and nutritious, it’s becoming one of my favorite meals to throw together! This recipe is originally from Deliciously Ella, with a few tweaks along the way. If you haven’t tried any her recipes yet, you definitely need to – her Banana, Date, and Almond Shake is amazing!
The actual preparation isn’t overly time consuming – simply coat the sweet potatoes and chickpeas in olive oil and seasonings and bake, and then combine with brown rice, pine nuts, chopped carrots and celery, and arugula,. Serve with a light dressing, hummus, or sliced avocado.
Sweet Potato, Chickpea, and Kale Bowl
2015-07-28 10:51:34
Serves 2
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
For the bowl
- 1 large sweet potatoes, chopped into wedges
- handful of arugula
- 1 tomato, chopped
- 1/2 cucumber, chopped
- 1 15 oz can chickpeas, drained
- 2 tsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 coriander
- 1/2 tsp chili powder
- 1/4 cup pine nuts
- 1 1/2 cups brown rice, cooked
- 1 avocado, sliced (optional)
- kosher salt and freshly ground black pepper, to taste
For the dressing
- 3 tbsp olive oil
- 1/2 lemon, juiced
- 2 tbsp honey
- 1 tsp fresh parsley, minced
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Massage 1 tsp of olive oil over the sweet potato wedges. Sprinkle with kosher salt and cinnamon and place on a baking tray lined with parchment paper. Combine chickpeas with 1 tsp of olive oil, cumin, coriander, chili powder and sprinkle with salt, and place on baking tray with potato wedges. Bake both for 25 minutes, tossing a few times to keep from burning. Remove from oven and cool completely.
- In a bowl, combine the brown rice, potato wedges, chickpeas, tomato, cucumber, pine nuts and arugula. Whisk the ingredients for the dressing and serve on the side. Top with sliced avocado, if desired.
Adapted from www.deliciouslyella.com
Adapted from www.deliciouslyella.com
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