Sweet Potato and Chickpea Bowl
This flavor filled bowl will keep you full and satisfied! Filled with sweet potato, chickpeas, crispy kale, and topped with chimichurri.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Base
- 3 cups diced sweet potato about 1 inch cubes
- 2 cups cauliflower florets
- 2 cups kale
- ½ red onion diced into about 1 inch squares
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt to taste
- Olive oil
Roasted Chickpeas
- 1 15 oz can chickpeas drained, rinsed, and patted dry
- ½ tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ½ teaspoon cayenne
- ¼ teaspoon salt
Preheat oven to 425.
Place sweet potato, cauliflower, and red onion on aluminum foil lined baking dish. toss with a drizzle of olive oil and the seasonings.
Bake for 10 min, remove and flip over contents on baking tray, and bake for another 10 min.
Meanwhile, heat ½ tablespoon on olive oil on medium heat on stove. Mix chickpeas with seasonings and add to pan.
While chickpeas are browning, toss kale with a drizzle of olive oil, and when the ten minutes are up, add kale to baking tray and cook for 5-7 min, until crisp. Then remove tray from oven.
Mix chickpeas on stove until browned and remove.
Mix the base, chickpeas, and chimichurri and enjoy!
Keyword vegan, vegetarian