Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl is made with roasted vegetables and can be served over a bed of fresh greens or rice, quinoa, or lentils. Enjoy this nutritious veggie bowl cold for lunch the next day or as a hot entree. Mix and match the vegetables with substitutes such as red cabbage, Brussels sprouts, or bell pepper.


Sweet Potato Chickpea Bowl

  • 1 large sweet potato, diced
  • 1 can chickpeas, drained & rinsed
  • 2 garlic cloves, peeled
  • 1 small yellow onion, diced
  • 2 large carrots, diced
  • 1 zucchini, diced
  • Salt & black pepper to taste
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/4 tsp ground sage
  • 1 tsp Italian seasoning
  • 1 Tbs olive oil
  • 2 Tbs apple cider vinegar
  • Tahini dressing
  • Kale, chopped cabbage, arugula, rice, lentils, or quinoa for serving


  1. Begin by preheating the oven to 350ºF
  2. Prepare your vegetables and toss into a large mixing bowl.
  3. Add the olive oil, apple cider vinegar, and seasonings to the bowl and toss the vegetables until evenly coated.
  4. Then, transfer the vegetables to a baking pan.
  5. Place vegetables in the oven and roast for 40-45 minutes, stirring halfway through.
  6. While your vegetables are roasting, prepare your pairing, be it a grain or fresh greens. If using greens, be sure to rinse well.
  7. Prepare the tahini dressing.
  8. Once the vegetables are done, serve over your preferred accompaniment and drizzle with tahini dressing. Serve and enjoy.

Nutrition Information

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