Spiced Roasted Chickpea and Sweet Potato Bowls

Spiced Roasted Chickpea and Sweet Potato Bowls

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Minimalist Baker

Ingredients

  • 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

Sauce

  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1/2 lemon (juiced)
  • 2-4 Tbsp water
  • salt (to taste)

Note

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.

Directions

1. Preheat oven to 400 degrees and line two baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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!
6. Combine all ingredients in a small bowl, adding as much water as necessary to make a pourable sauce. I needed about 3 tbsp.