Go Back
In recent years, the concept of power bowls has taken the culinary world by storm, emerging as a go-to option for those seeking nutritious and versatile meal solutions. These bowls, often brimming with an array of vibrant ingredients, not only represent a feast for the eyes but also offer a wealth of health benefits. At the heart of our featured recipe—the Sweet and Savory Chickpea Power Bowl—are the hearty chickpeas and nutrient-dense sweet potatoes, both of which contribute to a satisfying and wholesome dining experience.

Sweet Potato Chickpea Power Bowl

Discover the delightful Sweet and Savory Chickpea Power Bowl, a nutritious meal that combines hearty chickpeas, creamy roasted sweet potatoes, and protein-packed quinoa. This vibrant dish is easily customizable to suit various dietary preferences, making it perfect for everyone. Packed with essential vitamins, minerals, and a variety of flavors, this power bowl serves as a wholesome and satisfying option for lunch or dinner. Dive into a bowl of health and taste!
Print Recipe Pin Recipe

Ingredients
  

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for added heat)

Salt and pepper to taste

For the Chickpeas:

1 can (15 oz) chickpeas, drained and thoroughly rinsed

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

For the Bowl:

2 cups cooked quinoa (or another grain of your choice, like brown rice or farro)

2 cups fresh baby spinach or kale

1 ripe avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese (omit for a vegan option)

1/4 cup tahini dressing or your favorite salad dressing

Fresh herbs (such as parsley or cilantro) for garnishing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Roast the Sweet Potatoes:

      - In a large mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cayenne pepper (if using), salt, and pepper until they are fully coated.

        - Arrange the seasoned sweet potatoes on a baking sheet in a single, even layer. Roast in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized, remembering to toss them halfway through the cooking time to ensure even roasting.

          Prepare the Chickpeas:

            - As the sweet potatoes roast, take another bowl and combine the drained chickpeas with olive oil, garlic powder, ground cumin, salt, and pepper. Toss until the chickpeas are well-coated with the spices.

              - Spread the seasoned chickpeas onto a separate baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until they become crispy and golden-brown.

                Assemble the Bowl:

                  - To create each serving, start by adding a generous base of cooked quinoa to the bottom of a bowl.

                    - Next, layer on a handful of fresh baby spinach or kale. Then, add the roasted sweet potatoes and the crispy chickpeas on top.

                      - Top with slices of avocado and halved cherry tomatoes for freshness.

                        - Drizzle your tahini dressing generously over the bowl and, if desired, sprinkle with crumbled feta cheese and finish with a touch of fresh herbs for a vibrant touch.

                          Serve:

                            - Your Sweet and Savory Chickpea Power Bowl can be enjoyed warm or at room temperature. Dig in and relish the delicious combination of flavors!

                              Prep Time, Total Time, Servings:

                                20 minutes | 55 minutes | Serves 4