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Irresistible Sweet Potato Chickpea Bowl in 30 Minutes

sweet potato chickpea bowl
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A nutritious and flavorful vegetarian grain bowl featuring roasted sweet potatoes and chickpeas, served with quinoa, fresh arugula, and a creamy herb sauce.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 cups fresh arugula
  • ½ cup crumbled feta cheese
  • ⅓ cup pomegranate seeds
  • Creamy Herb Sauce
  • ½ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped
  • Salt, to taste

Instructions

  1. Preheat oven to 425°F.
  2. Toss sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and tender.
  4. Meanwhile, cook quinoa by bringing water to a boil, adding quinoa, reducing heat, and simmering for 15 minutes. Fluff with a fork.
  5. In a small bowl, whisk together all sauce ingredients until smooth.
  6. Assemble bowls with quinoa, roasted sweet potatoes, chickpeas, and arugula.
  7. Top with feta, pomegranate seeds, and drizzle with creamy herb sauce before serving.

Notes

  • For a vegan version, omit feta or use a dairy-free alternative.
  • Meal prep tip: Store components separately and assemble before eating.
  • Adjust spice levels to your preference.

Nutrition

Keywords: sweet potato chickpea bowl, vegetarian grain bowl, roasted chickpeas recipe, healthy dinner bowl, meatless meal, meal prep bowl

Find it online: https://mealcooked.com/sweet-potato-chickpea-bowl-recipe/