I feel like I deserve a medal.
Not for my epic gymnastics floor routine or super fast back stroke (Olympics on the brain much?), but for braving this heat and turning on the oven to roast these vegetables. All in the name of the blog. #dedicated.
Can we just talk bout this heat for one minute – the other day I was out for lunch on a patio and I was actually dripping in sweat just sitting there. It was kind of gross but the food was so good it made it worth it. See? Sometimes you just have to sweat it out in the love of food, and these bowls are just another example of that sacrifice.
These are my favourite kind of meals – roasting up a whole bunch of vegetables, picking a protein, adding a delicious sauce, and calling it dinner. Here I’ve used broccoli, red pepper, and kale as the veg du jour, but cauliflower, eggplant, or zucchini would also be delicious.
If you haven’t had roasted kale before, well then you also need to sweat it out and roast some up this instance. And definitely try our kale chips while you are at it. Sweet potatoes add the carb factor, but you could also serve these bowls over a bed of quinoa or millet (you all must have some leftover form our last post ;)).
The crispy chickpeas add the crunch factor which all good bowls need. And don’t get my started on tahini sauce – I think if I could I would bath in this stuff it’s that good.
It may be so hot that I am literally drenched in sweat the second I step out the door, but these bowls of goodness are totally worth sweating buckets.
Spiced Roasted Chickpea and Sweet Potato Bowls
Adapted from Minimalist Baker
- 2 sweet potatoes (chopped)
- 1 large broccoli (cut into florets)
- 1 red pepper (cut into strips)
- 2 Large handfuls kale (chopped)
- 1 can of chickpeas (drained, rinsed, and dried)
- 1/4 Tsp salt and pepper
- 1/2 Tsp chili powder
- 1/2 Tsp cumin
- 1/2 Tsp coriander
- 1/4 Tsp garlic powder
- 2 Tbsp olive oil
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 lemon (juiced)
- 2-4 Tbsp water
- salt (to taste)
You could easily sub other veggies for the ones I've used here - red onions, cauliflower, green beans or asparagus would all work great. If you are making the sauce ahead of time, you may need to add a little more water as it tends to thicken up with time. I like this dish warm or at room temperature.
||Preheat oven to 400 degrees and line two baking sheets with parchment paper. |
||Toss the sweet potatoes, broccoli, and red pepper with 1.5 tbs olive oil, salt and pepper and spread the sweet potatoes on one, and the broccoli and red pepper on the other sheet. |
||Toss the chickpeas with the remaining 1/2 tbsp of olive oil and the cumin, chili powder, garlic powder, coriander, and salt and place on the baking sheet with the broccoli and red pepper. |
||Bake both sheets in the oven for about 20 minutes, or until beginning to brown. Remove the broccoli pan and place kale on top and sprinkle with a little salt. Bake for an additional 5 minutes, or until the kale begins to wilt and brown. |
||Remove both sheet pans from the oven and divide vegetables and chickpeas evenly among four bowls. Drizzle with as mush sauce as desired and dig in! |
||Combine all ingredients in a small bowl, adding as much water as necessary to make a pourable sauce. I needed about 3 tbsp. |