• Home
  • About
  • Recipes
    • Breakfast
    • Appetizers and Sides
    • soups & Salads
    • Crockpot Recipes
    • Entrées
    • Comfort Foods
    • Sweet Tooth
  • Blog
  • CONTACT

The Richmond avenue

simple recipes + simple ingredients

recipes

Sweet Potato, Chickpea, and Arugula Bowl

July 31, 2015

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
Save Recipe
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
For the bowl
  1. 1 large sweet potatoes, chopped into wedges
  2. handful of arugula
  3. 1 tomato, chopped
  4. 1/2 cucumber, chopped
  5. 1 15 oz can chickpeas, drained
  6. 2 tsp olive oil
  7. 1/2 tsp cinnamon
  8. 1/2 tsp cumin
  9. 1/2 coriander
  10. 1/2 tsp chili powder
  11. 1/4 cup pine nuts
  12. 1 1/2 cups brown rice, cooked
  13. 1 avocado, sliced (optional)
  14. kosher salt and freshly ground black pepper, to taste
For the dressing
  1. 3 tbsp olive oil
  2. 1/2 lemon, juiced
  3. 2 tbsp honey
  4. 1 tsp fresh parsley, minced
  5. salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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
The Richmond avenue https://therichmondavenue.com/

J

Share this:

  • Print

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Your comments make my day. Thank you! Cancel reply

Sign up to receive new recipes via email:

Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

Type Keywords to Search:

  • Bloglovin
  • Email
  • Instagram
  • Pinterest

Recent Posts

  • Banana Crumb Muffins
  • Baked Fish Tacos with Creamy Avocado Dressing
  • Chicken Tomatillo Soup
  • Chocolate Palmiers
  • Chocolate Chip Banana Bread

Popular Recipes

Lemon Blueberry Olive Oil Greek Yogurt Cake
Skinnytaste's Beef & Broccoli
Julia Child's Eggplant Pizza
Eggnog French Toast
Whiskey Glazed BBQ Bison Burgers with Blue Cheese
Creole Chicken, Sausage, and Shrimp Gumbo
Chicken, Sausage, and Potato Roast
Pad Grapow (Thai Basil Chicken)
Ancho Chili Stuffed Sweet Potatoes
Lola's Chicken Adobo

therichmondavenue

Wishing you and yours a Merry Christmas and a Happ Wishing you and yours a Merry Christmas and a Happy New Year!
I know we’ve exhausted all of the baked banana r I know we’ve exhausted all of the baked banana recipes this quarantine, but if you have it in you to try one more, let it be this one! Recipe shared in bio.
Our Baked Fish Tacos with Avocado Dressing now up Our Baked Fish Tacos with Avocado Dressing now up on the blog! Link in bio. 🌮
Already thinking about these leftovers! Tonight’ Already thinking about these leftovers! Tonight’s dinner - @thedefineddish’s Peruvian-inspired whole roasted chicken and @inagarten’s roasted garlic potatoes.
Carbonara night 🍝 Carbonara night 🍝
Tonight’s easy one pot dinner: chicken thighs sa Tonight’s easy one pot dinner: chicken thighs sautéed with sun-dried tomatoes, cherry tomatoes, asparagus, and homemade basil pesto, then tossed with tortellini.
Tonight’s edition of cleaning out our fridge res Tonight’s edition of cleaning out our fridge resulted in some easy one pot dishes: pancit canton and chicken fried rice.
I saw a sign this morning that read: “The weathe I saw a sign this morning that read: “The weather went from 90 to 55 like it saw a state trooper,” and truer words were never spoken. This chilly Texas temperature has us in the mood for @lisa_allen’s Chicken Tomatillo Soup, now featured in today’s post!
The beautiful French palmier cookie is light, cris The beautiful French palmier cookie is light, crispy, buttery, flaky, and only slightly sweet, making it the perfect accompaniment to a steaming cup of tea. It’s also surprisingly easy - using only 5 simple ingredients. Check out the link in the bio for the recipe!
Still dreaming about this water-to-table platter o Still dreaming about this water-to-table platter of crab, mussels, clams, and shrimp, served over garlic noodles and buttered pan-seared fingerling potatoes. (Not pictured: the clam chowder and calamari that was already devoured!).
Turkish coffee to go with our...coffee. ☕️ #Mu Turkish coffee to go with our...coffee. ☕️ #MustBeMonday
The crudités platter at @terraincafe, served alon The crudités platter at @terraincafe, served alongside their green chickpea hummus.
Why is it that when romaine lettuce gets recalled Why is it that when romaine lettuce gets recalled I don’t touch the thing for a year and a half but I will happily eat raw cookie dough by the spoonful? Turns out the same goes for this Chocolate Chip Banana Bread! New blog/recipe post now up.
I was flying solo this week while T was out of the I was flying solo this week while T was out of the country, so my mom flew in to help out with the kids. Turns out she also filled our kitchen with all of my favorite Bengali and Filipino dishes from my childhood - from chicken curry and dal to pancit and chicken sotanghon soup. It goes without saying that our hearts and bellies are full!
Afternoon tea at @lovejoys_redwoodcity (and possib Afternoon tea at @lovejoys_redwoodcity (and possibly the best scones I’ve ever had!). ☕️ #redwoodcity
Load More... Follow on Instagram

Categories

  • blog
  • books
  • Holidays
  • recipes

Follow the Richmond Avenue

  • Bloglovin
  • Instagram

Popular Posts

  • Lemon Blueberry Olive Oil Greek Yogurt Cake
  • Skinnytaste's Beef & Broccoli
  • Julia Child's Eggplant Pizza
  • Eggnog French Toast
  • Whiskey Glazed BBQ Bison Burgers with Blue Cheese

Copyright 2021 | Managed by: Seattle Web Works | Site design handcrafted by Station Seven