Hot Honey Chickpea Broccoli Sweet Potato Bowl has a little bit of everything going on, which is exactly what makes it so satisfying.
The sweet potatoes roast until tender around the edges, while the chickpeas get a little crisp and the broccoli picks up those browned roasted spots that add plenty of flavor.
Then there’s the contrast. Crisp cabbage, cool cucumber, and sharp red onion keep the bowl from feeling too heavy, while the creamy Greek yogurt sauce adds a cool, tangy layer against the warm vegetables.
The hot honey pulls everything together with sweetness first, followed by a gentle kick from hot sauce and red pepper flakes.
This vegetarian sweet potato bowl also has plenty of texture, so every forkful is a little different. It works well for dinner and holds up for meal prep when the sauces are stored separately.
Why You’ll Love This Hot Honey Chickpea Broccoli Sweet Potato Bowl
Sweet, Spicy, and Creamy
The hot honey adds sweetness and heat, while the lemony Greek yogurt sauce cools everything down. That contrast keeps the bowl balanced rather than overly spicy or overly sweet.
Plenty of Texture
Tender sweet potatoes, lightly crisp chickpeas, roasted broccoli, crunchy cabbage, and fresh cucumber give the bowl a good mix of soft and crisp textures.
A Filling Meatless Dinner
Chickpeas, sweet potatoes, broccoli, and Greek yogurt make this more substantial than a simple vegetable bowl. There’s plenty here for a satisfying lunch or dinner.
Easy to Build in Layers
Each part has its own texture and flavor, so the bowls can be assembled exactly how you like them. Keeping the sauces separate also makes this a practical option for meal prep.
Ingredient Substitutions
Plain Greek Yogurt
Low-fat Greek yogurt can replace nonfat Greek yogurt without changing the sauce much. Regular plain yogurt also works, although the sauce will be a little thinner.
Broccoli
Cauliflower florets can replace the broccoli. Cut them into small pieces so they roast in about the same amount of time.
Cabbage
Shredded green cabbage, red cabbage, or a plain coleslaw mix can all be used here.
Hot Sauce
Use a mild or medium hot sauce depending on how much heat you want. The flavor will vary slightly depending on the type used.
Fresh Parsley
Fresh cilantro can replace the parsley if you want a stronger herb flavor.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Hot Honey Chickpea Broccoli Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chickpeas and Broccoli:
- 2 cans (15-ounce) chickpeas drained, rinsed, and patted dry
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Hot Honey:
- 3 tablespoon honey
- 1 tablespoon hot sauce
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon apple cider vinegar
For the Yogurt Sauce:
- ¾ cups plain nonfat greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
For the Bowls;
- 3 cups shredded cabbage
- 1 medium cucumber diced
- ¼ cup red onion thinly sliced
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Add the sweet potatoes to a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Toss until the sweet potatoes are evenly coated. Spread the sweet potatoes over one side of the prepared baking sheet. Bake for 10 minutes.
- Add the chickpeas and broccoli to the same mixing bowl. Add 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly coated.
- Remove the baking sheet from the oven. Turn the sweet potatoes with a spatula. Spread the chickpeas and broccoli over the empty side of the baking sheet.
- Bake for 18 to 20 minutes, or until the sweet potatoes are tender, the broccoli is lightly browned, and the chickpeas are slightly crisp.
- Add the honey, hot sauce, crushed red pepper flakes, and apple cider vinegar to a small bowl. Whisk until combined.
- Drizzle half of the hot honey over the roasted chickpeas. Toss until evenly coated.
- Add the Greek yogurt, lemon juice, water, garlic powder, and salt to a separate small bowl. Whisk until smooth.
- Divide the cabbage, sweet potatoes, chickpeas, broccoli, cucumber, and red onion evenly among 4 bowls. Drizzle each bowl with the yogurt sauce and remaining hot honey. Top with chopped parsley.
Notes
Tips and Tricks
Dry the chickpeas well – Extra moisture keeps chickpeas from crisping in the oven. Pat them dry before seasoning. Keep the vegetables spread out – Give the sweet potatoes, broccoli, and chickpeas some space on the baking sheet so they roast instead of steam. Adjust the heat – Reduce the red pepper flakes for a milder hot honey or add a little more if you prefer extra heat. Store the sauces separately for meal prep – Keeping the hot honey and yogurt sauce away from the vegetables helps the cabbage and cucumber stay crisp.Storing and Reheating
Store in the refrigerator – Keep the roasted vegetables and chickpeas in an airtight container for up to 4 days. Store the fresh vegetables, yogurt sauce, and hot honey separately when possible. Reheat in the microwave – Place the sweet potatoes, broccoli, and chickpeas in a microwave-safe dish and heat until warm. Add the cabbage, cucumber, onion, yogurt sauce, hot honey, and parsley after reheating. Reheat in the oven – Spread the roasted sweet potatoes, broccoli, and chickpeas on a baking sheet and warm at 375°F until heated through. This method helps the chickpeas regain some of their texture.Nutrition
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