#Sweet Potato And Chickpea Bowls

CHICKPEA SWEET POTATO BOWLS ✨ I’ve been making these every fall for YEARS and I’m still so obsessed! Each bowl is hearty, vegan, nutritious, and SO flavorful. The garlicky sage roasted sweet potatoes, broccoli, and chickpeas cook on a single sheet pan, then the whipped maple tahini sauce brings these bowls together and takes them up a notch. This quick and low-effort easy recipe is perfect for weeknight dinners or meal prep bowls! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ >> Comment “SWEET POTATO” to get the recipe link in your DM’s! ✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ TIPS/VARIATIONS: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Feel free to add grilled chicken, or use tofu or tempeh for extra plant-based protein! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - If you love a little heat, sprinkle some red pepper flakes to kick up the flavor. They pair deliciously with sweet and savory flavors! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - To meal prep, assemble everything in containers and store in the fridge for quick, easy lunches throughout the week. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Add in some sliced avocado for extra creaminess, or make a quick avocado mash to spread on top before adding the roasted veggies. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The savory and sweet hearty flavors go perfectly together. I could LIVE off of these yummy bowls and I know you guys are going to love this healthy dinner idea! ✨ Comment “SWEET POTATO” and I’ll send over the link straight to your DM’s! 🙌🏻 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #proteinbowl #sweetpotato #chickpea #roastedbroccoli #harvest #fallbowl #dinneridea #healthydinner #vegan #rice #healthybowl #bowlrecipe #mealprep

When lunch looks this good👇🏼🤭 Crunchy chickpeas, roasted sweet potato, quinoa, red onion, arugula, avocado & pomegranate on a bed of creamy tahini.. so colourful and delicious! Save this video and follow @tessbegg for more recipes 🌱 Serves 2 Chickpeas: 2 cups of canned chickpeas, drained and rinsed Drizzle of olive oil 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika Pinch of salt and pepper Sweet potato: 1 large sweet potato, peeled and diced Drizzle of olive oil Pinch of salt and pepper 1 tsp onion powder 2 tsp smoked paprika Arugula: 2 cups arugula (rocket) 1/2 lemon, juiced Other: 2 cups cooked quinoa 1/4 red onion, sliced 1/3 cup pomegranate Tahini dip (I used a ready-made dip) can sub for hummus 1 avocado, sliced Sesame seeds Pre-heat oven to 200°C. Line two trays with parchment paper. Add the sweet potato one tray and add the olive oil, salt, pepper, onion powder and paprika, then toss to coat. Add the chickpeas to the other tray and add the olive oil, salt, pepper, paprika and garlic/onion powder, and toss to coat. Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes. In the meantime, add the arugula to a bowl along with the lemon juice and toss. When the potatoes and chickpeas are ready, add the tahini dip in the bottom of the bowls, then top with quinoa, arugula, sweet potato, chickpeas, red onion, avocado, pomegranate and sesame seeds. Enjoy! #vegan #plantbased #easyrecipes #salad #healthyrecipes nourishbowl

Roasted sweet potato and chickpea salad 🤤 My new favourite go-to lunch! All you need 👇🏼 1-2 medium sweet potato, diced 1 cup chickpeas, drained 1 tbsp olive oil Pinch of sea salt 1/2 tsp pepper 1/2 tsp paprika 1/2 tsp thyme For the rest of the salad: 1 cup quinoa 2 cups kale, finely chopped 1/2 cucumber, diced 1-2 tbsp pumpkin seeds 2-3 tbsp feta, crumbled For the dressing: 1 tbsp dijon mustard 1 tbsp EVO 1/2 tbsp honey 1/2 -1 tbsp water Preheat oven to 180 degrees C and line a baking tray with paper. Chop the sweet potato into cubes and place on tray. Pat dry chickpeas with a paper towel to remove the skins. Place the chickpeas onto the tray with the sweet potato. Drizzle in olive oil and season generously. Roast for 35 minutes. In the meantime, prepare the quinoa as per pack directions. Chop the kale and dice the cucumber. Make the dressing by mixing all the dressing ingredients together. In a large bowl, add all the salad ingredients together along with the roasted sweet potato and chickpeas. Drizzle the dressing on top and mix well. Enjoy!

if you know me at all, you know bowls like these are basically my entire personality 🫡long time followers will remember my loaded veg bowls from college! i love prepping my grain bowls in batches at the beginning of the week since i crave them every day! my formula for my bowls is simple: a base of greens (i love massaged kale or plain arugula), a grain (usually brown rice or quinoa for me), roasted veggies (been loving sweet potato chunks lately but brussel sprouts, carrots, cauliflower, or zucchini are staples of mine), a crunch factor (crispy chickpeas here, but can do nuts or seeds), and a creamy, flavorful dressing (the one i used here reigns supreme). prep and dressing details below! hope this bowl inspires some nourishing eats for you this week :) roasted sweet potato & chickpea warm grain bowl ingredients: *makes two servings - kale (i used one huge bag, thinking it’s about 5 or 6 cups) - cooked quinoa - roasted sweet potato, cubed (i’d say about 1 cup worth) (i roasted mine tossed with olive oil and sea salt in the oven at 400F for 25 min) - diced red onion - crispy chickpeas (i roasted mine tossed with olive oil and sea salt in the oven at 400F for 10 min) - 1/2 cup vegan feta cheese garlic hummus dressing: whisk the following until creamy (adjust water amount based on your desired consistency) - 1/4 cup garlic hummus (if using classic hummus, add some garlic powder for flavor) - 3 tbsp water note that it can be served hot or cold. i love it cold for lunch and for dinner, i’ve been reheating it on the stovetop and stirring in some precooked quinoa for extra nourishment! #healthyfood #healthy #foodie ##foodblogger #salad #healthyveganmeal #glutenfree #whatveganseat #grainbowl #healthyinspo #glutenfree #fallrecipe #harvestsalad #pumpkin #vegandinner #dinner #mealinspo #reels #quinoa #veganprotein #kitchenhack #cookinghack

SWEET POTATO AND CHICKPEAS🍠🌿 ✨العربي ف الكومنتس✨ 1st episode of SALADS AND BOWL. So excited about this series! 🤪 Ingredients: -2 sweet potato (1 tbsp olive oil + 1 tbsp maple syrup/ honey) -1 Can chickpeas -1 onion -1 cucumber 1-Carrot -1 yellow bell pepper -1 red bell pepper -bunch of parsley -walnuts -pomegranate seeds
 salad dressing 🥗 -3 tbsp tahini
-1 large leman juice -2 tbsp water -1 tsp cumin ½ salt 🥗🌿✨How to✨🌿🥗 1-cut the sweet potato into cubes marinade it with maple syrup, olive oil and salt. 2-put it in the air fryer at 200 for 20 minutes. 3-cut all the veggies and assemble the rest of the salad 4-caramelize the walnuts by adding 1 tbsp of brown sugar to a pan. 5-garnish with some pomegranate seeds, caramelized walnuts and some parsley #healthy #eats #foodlover #foodblogger #dxb #egypt #cairo #dxb #clean

CHICKPEA & SWEET POTATO BUDDHA BOWLS 😋 Grocery list: 1 bag broccoli 15 oz can of chickpeas 1 large sweet potato 1 red onion Garlic powder Coriander Cumin Turmeric Kale Honey 2 Lemons Tahini Olive oil Apple cider vinegar Instructions: Preheat oven to 425 Chop up your sweet potato & red onion then add it to your sheet pan along with about 2 to 3 cups of broccoli. Drain your can of chickpeas, then add that to the pan as well. Pour 2 tbs olive oil over all the chickpeas and veggies, then season with 2 tsp coriander,2 tsp cumin, 1 teaspoon of garlic powder, as well as salt and pepper to taste. Put in oven for about 25 to 30 minutes until sweet potatoes are cooked and everything looks a little crispy. It’s the best when it has a good crunch 😋 To make your dressing: Mix all ingredients into bowl. 1tbs honey Juice of 1 lemon 1/4 cup tahini 1 tbs olive oil 1 tbs apple cider vinegar 2tbs water Sprinkle of salt, pepper, and garlic powder To a bowl, add a handful of chopped kale, along with a few scoops of the veggie chickpea mixture, topped with a squeeze of fresh lemon juice and drizzle of dressing! Enjoy! #pcosfriendly #pcosfriendlyfood #pcosdiet #pcosweightloss #pcosdinner #pcosmealideas #pcossupport #caileeeats

This lunch makes you feel amazing🥑✨bookmark this QUINOA HARVEST BOWL and follow @healthygirlkitchen for more! #gorawpartner Ingredients: Fresh arugula Sprouted pumpkin seeds from @go_raw Quinoa Roasted sweet potatoes Roasted chickpeas Avocado slices Tahini dressing Dressing: 2 tbsp tahini 1 tbsp maple syrup 1 tbsp lemon juice 1 tsp dijon mustard salt + pepper I always have @go_raw pumpkin seeds in my pantry. I love that they’re sprouted and organic - sprouted seeds are easier to digest and the nutrients are my bio-available. Besties, pumpkin seeds are amazing for hormone health too and are packed with fiber and protein. #vegan #plantbased #healthy #healthyfood #healthymeals #healthylifestyle #healthymeal #healthylunch #healthysalad #salad #buddhabowl #eathealthy #healthyeating #quinoa #easycooking #plantbasednutrition #plantbasedfoods #plantbasedmeals #plantbaseddiet #glutenfree #dairyfree #easymeals #healthyliving #cleaneats #thatgirl

Nourish bowl👇🏼🌿 Crunchy chickpeas, roasted sweet potato, quinoa, red onion, lemon arugula, avocado & pomegranate on a bed of creamy tahini.. so colourful and delicious! Save this video and follow @tessbegg for more recipes 🌱 Serves 2 Chickpeas: 2 cups of canned chickpeas, drained and rinsed Drizzle of olive oil 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika Pinch of salt and pepper Sweet potato: 2 medium sweet potatoes, peeled and diced Drizzle of olive oil Pinch of salt and pepper 1 tsp onion powder 2 tsp smoked paprika Arugula: 2 cups arugula 1/2 lemon, juiced Other: 2 cups cooked quinoa 1/4 red onion, sliced 1/2 cup pomegranate Tahini dip (It’s a readymade dip of tahini, lemon, oil and salt) or can sub for hummus 1 avocado, sliced Sesame seeds Pre-heat oven to 200°C. Line two trays with parchment paper. Add the sweet potato one tray and add the olive oil, salt, pepper, onion powder and paprika, then toss to coat. Add the chickpeas to the other tray and add the olive oil, salt, pepper, paprika and garlic/onion powder, and toss to coat. Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes. In the meantime, add the arugula to a bowl along with the lemon juice and toss. When the potatoes and chickpeas are ready, add the tahini in the bottom of the bowls, then top with quinoa, arugula, sweet potato, chickpeas, red onion, avocado, pomegranate and sesame seeds. Enjoy! #vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #nourishbowl

Sweet Potato Taco Bowls with Avocado Crema🥑 The obsession with this bowl is REAL! Last night I added sour cream + a quick salsa fresca & they were SO GOOD.👌🏻 Comment “Taco” & to get my go-to GROUND BEEF TACO MEAT recipe sent to your DM’s. All other recipes are below.⬇️ Avocado Crema: 1 large avocado (or 2 small avocados) ¼ cup plain greek yogurt 1 garlic clove 1 Tbsp lemon juice ¼ tsp garlic salt 1. Add all ingredients to a food processor & blend until smooth. Salsa Fresca: Handful of grape tomatoes, chopped ¼ of a red onion, finely diced Handful of cilantro, chopped ½ - 1 lime 1. Add the tomatoes, onion & cilantro to a bowl. Squeeze your lime over the salsa & mix. Taste & adjust lime juice if needed. Air Fried Sweet Potatoes: 2 large sweet potatoes, cut into cubes 1 Tbsp avocado oil (or olive oil) Salt, to taste Black pepper, to taste 1. Toss the potatoes in avocado oil. Generously season with salt & a few cracks of black pepper. 2. Air fry at 390 degrees for 20 minutes, flipping halfway through. #weeknightdinner #bowls #highprotein #easydinner #tacobowl

Sweet Potato and Chickpea Quinoa Bowls with Maple Lemon Tahini Dressing 🍠🍁🍋 Sharing own of my favorite plant-based recipes! It’s a simple dish filled with flavor, and the sweet and tangy sauce brings it all together. Feel free to add crispy tofu or even grilled chicken for extra protein. Enjoy! Servings: 5 Serving Size: 125g cooked quinoa, 200g cooked sweet potato and chickpea mix, 2 tbs sauce Macros per Serving: 581 cal, 17g P, 74g C, 23g F Estimated Cook Time: 60 minutes Ingredients: -3 large sweet potatoes, diced into small cubes -2 15-oz. cans of chickpeas, drained and rinsed -2 cups of dried quinoa -3 1/2 cups of water -3 tbs olive oil -1 tbs onion powder -1 tbs garlic powder -1 tbs smoked paprika -2 tsp salt -2 tsp pepper Instructions: -add quinoa and water into a rice cooker or large pot, cover, and cook on low until fluffy -add diced sweet potatoes and chickpeas into a large bowl; mix in oil and spices -place onto a baking sheet and spread out evenly -bake at 400F for 30-40 minutes until tender -build meals and store in fridge for up to 5 days or in freezer for up to 6 months -add sauce on top after reheating the meals Maple Lemon Tahini Sauce 🍁 Ingredients: -3 tbs tahini -2 tbs olive oil -2 tbs maple syrup -1 tbs dijon mustard -1 tbs apple cider vinegar -juice of 1 lemon -2 whole garlic cloves, peeled -1/4 cup water (optional) -1/2 tsp salt -1/2 tsp pepper -1/2 tsp red chili flakes Instructions: -add ingredients into a blender and pulse until smooth; add water for a thinner consistency -store sauce separately until ready to add to meals #mealprep #easyrecipes #sweetpotato #chickpeas #quinoa #lunchideas #mealprepideas #plantbased #healthyrecipes #healthyfood #cleaneating #macros #simplerecipes #mealplan #vegetarian #vegan #food #foodie #cooking #homechef

Roasted Veggie Bowl This hearty and flavorful vegan bowl brings together crispy roasted potatoes, spiced chickpeas, and tender cauliflower, all tossed in a dreamy, herby tahini dressing. It’s a perfect weeknight dinner or meal-prep option that’s nourishing, satisfying, and bursting with bold flavors. Ingredients: 400 g chickpeas (drained and rinsed) 1 pc small head cauliflower (broken into florets) 600 g potatoes cut into wedges (or smaller for faster cooking) 3 tbsp extra virgin olive oil (optional) Seasoning for Roasting: 2 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1/2 tsp smoked paprika (optional) 1/4 tsp chili powder (optional) Salt & pepper (to taste) Tahini Herb Dressing: 120 g tahini 120 g vegan yogurt 1 tbsp pickle juice 1 tbsp chili sauce (like sriracha) 3 tbsp water (or more, to thin) Seasoning for Dressing: 1 tsp paprika 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp cumin 1/4 tsp dried oregano Salt & pepper (to taste) Instructions: 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. 2. Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated. 3. Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy. 4. While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency. 5. To serve, pour the dressing onto a plate, then top with the roasted vegetables. 6. Garnish with chopped parsley and a drizzle of chili oil. 7. Enjoy immediately or store separately in the fridge for up to 4 days. Nutrition: Calories: 573kcal Carbohydrates: 65g Protein: 18g Fat: 30g Credit to @dr.vegan

Sweet Potato Chicken Bowl 🍠🍗 another high protein dinner idea Ingredients:- - 1 lb chicken thighs - Seasoning: 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp black pepper, 1 tsp Cajun seasoning (optional), oil for searing Cook on medium-high heat for about 4-5mins each side, until browned - 1 or 2 sweet potatoes, cubed - Seasoning: oil, 1 garlic powder, 1 tsp paprika Bake at 425 F for 30-35mins / or air fry at 390 F for 15-20mins. Flip halfway through - 2 tsp parsley - 1/2 red bell pepper, diced - 1 avocado - 1/2 lime juice - Seasoning (optional): salt, black pepper, onion powder, garlic powder #healthyrecipes #mealprepideas #highproteinmeals #dinnerideas #homecooking