BBQ Chickpea Sweet Potato Bowl is a hearty dinner built around roasted sweet potatoes, chickpeas, quinoa, crisp romaine, corn, tomatoes, red onion, and avocado.
A creamy yogurt BBQ drizzle ties everything together, adding a little sweetness, tang, and smoky barbecue flavor.
Every bowl has a mix of warm and cool ingredients, which makes this a nice change from a standard salad or grain bowl.
The chickpeas and quinoa give the meal some staying power, and the sweet potatoes add natural sweetness and plenty of texture.
This recipe also works well for meal prep. Just keep the roasted ingredients, quinoa, vegetables, and sauce in separate containers, then assemble a bowl when you’re ready to eat.
You’ll want a large baking sheet to give the sweet potatoes and chickpeas room to roast, and a small mixing bowl for the yogurt BBQ drizzle.
Why You’ll Love This BBQ Chickpea Sweet Potato Bowl
A Filling Meatless Dinner
Chickpeas, quinoa, sweet potatoes, and avocado make this bowl substantial enough for a main meal without meat.
Sweet and Smoky BBQ Flavor
Smoked paprika and barbecue sauce give the chickpeas and sweet potatoes a smoky-sweet flavor that pairs well with the fresh vegetables.
Plenty of Texture
You get tender sweet potatoes, lightly browned chickpeas, crisp lettuce, juicy tomatoes, corn, creamy avocado, and fluffy quinoa in every serving.
Meal Prep Friendly
Most of the ingredients can be prepared ahead of time and stored separately. Assemble each bowl when you’re ready to eat.
Creamy Sauce Without Heavy Ingredients
Greek yogurt makes the BBQ drizzle creamy while lime juice adds a little brightness.
Ingredient Substitutions
Brown Rice for Quinoa
Use cooked brown rice in place of quinoa. It keeps the bowl hearty and works well with the barbecue flavors.
Baby Spinach for Romaine
Baby spinach can replace the romaine if that’s what you have available. The texture will be softer but still pairs well with the roasted ingredients.
Frozen Corn for Fresh Corn
Frozen corn works well in this recipe. Thaw it before adding it to the bowls.
Grape Tomatoes for Cherry Tomatoes
Grape tomatoes can replace cherry tomatoes without changing the rest of the recipe.
Plain Low-Fat Greek Yogurt for Nonfat
Plain low-fat Greek yogurt can be used in the drizzle if you prefer a slightly richer texture.
Lemon Juice for Lime Juice
Fresh lemon juice can replace the lime juice. The sauce will taste slightly different but will still have the acidity it needs.
Parsley for Cilantro
Use chopped fresh parsley if you don’t care for cilantro.
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BBQ Chickpea Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 2 large sweet potatoes peeled and cut into ½-inch cubes
- 1 can (15 ounces) chickpeas rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup barbecue sauce
- 2 cups cooked quinoa
- 2 cups romaine lettuce shredded
- 1 cup corn
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- 1 medium avocado sliced
- 2 tablespoon chopped fresh cilantro optional
For the Yogurt BBQ Drizzle:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon barbecue sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes and chickpeas on the prepared baking sheet. Add the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
- Roast for 20 minutes, stirring halfway through.
- Drizzle ¼ cup barbecue sauce over the sweet potatoes and chickpeas. Toss lightly to coat.
- Return the baking sheet to the oven.
- Roast for 8 to 10 minutes, or until the sweet potatoes are tender and the chickpeas are lightly browned.
- In a small mixing bowl, add the Greek yogurt, 2 tablespoons barbecue sauce, lime juice, water, and salt. Stir until smooth.
- Divide the quinoa and romaine lettuce between 4 bowls. Add the roasted sweet potatoes, barbecue chickpeas, corn, tomatoes, red onion, and avocado.
- Drizzle each bowl with the yogurt BBQ sauce. Sprinkle with cilantro, if using.
Notes
Tips and Tricks
Dry the chickpeas well – Pat the chickpeas dry after rinsing. Removing extra moisture helps them brown better in the oven. Give the vegetables room – Avoid crowding the baking sheet. A little space between the sweet potatoes and chickpeas helps them brown instead of steam. Keep the avocado separate for meal prep – Slice the avocado shortly before serving to keep it from browning.Storing and Reheating
Refrigerate – Store the quinoa, roasted sweet potatoes, chickpeas, vegetables, and yogurt BBQ drizzle in separate airtight containers in the refrigerator for up to 4 days. Store sliced avocado separately and use it as soon as possible. Reheat in Microwave – Place the quinoa, sweet potatoes, and chickpeas in a microwave-safe dish. Heat until warmed through, then add the cold vegetables, avocado, and yogurt BBQ drizzle. Reheat in Oven – Place the sweet potatoes and chickpeas on a baking sheet and warm at 350°F until heated through. Assemble the bowls with the remaining ingredients after reheating.Nutrition
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