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.
Ingredients
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
Topping
- Cilantro chimichurri homemade or store-bought
Instructions
- 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!
Tried this recipe?Let us know how it was!