High Protein
This Chickpea Sweet Potato Protein Bowl is a filling vegetarian dinner made with roasted sweet potatoes, chickpeas, broccoli, quinoa, spinach, and a creamy lemon tahini yogurt sauce.
Each serving has 20 grams of protein and plenty of fiber, making it a great option when you want a meatless meal that will keep you full.
The sweet potatoes and chickpeas go well with smoky paprika, cumin, garlic, and onion. Broccoli adds another vegetable to the bowl, while quinoa gives it more protein and makes it substantial enough for dinner.
The lemon tahini yogurt sauce adds a creamy touch. Plain nonfat Greek yogurt adds protein while lemon juice gives the sauce a little brightness.
You can serve these bowls for dinner or portion the ingredients ahead for lunches during the week. A large baking sheet handles the roasted vegetables and chickpeas, while a small mixing bowl and whisk are all you need for the sauce.
Why You’ll Love This Chickpea Sweet Potato Protein Bowl
High Protein Vegetarian Dinner
Each serving has 20 grams of protein from chickpeas, quinoa, Greek yogurt, tahini, and vegetables.
Great for Meal Prep
The quinoa and roasted vegetables hold up well in the refrigerator, so you can prepare most of the bowl ahead of time.
Lots of Fiber
Sweet potatoes, chickpeas, quinoa, broccoli, and spinach give each serving 16 grams of fiber.
Creamy Lemon Tahini Yogurt Sauce
Greek yogurt and tahini make the sauce creamy, while fresh lemon juice adds a tangy finish.
Meatless Main Course
This bowl has enough protein, grains, and vegetables to serve as a full vegetarian lunch or dinner.
Ingredient Substitutions
Quinoa
Use cooked brown rice or farro instead of quinoa. Keep in mind that the protein amount will change.
Baby Spinach
Chopped kale or mixed greens can replace the baby spinach.
Broccoli
Cauliflower florets can be used instead of broccoli.
Honey
Use maple syrup in the sauce if preferred.
Greek Yogurt
Another plain high-protein yogurt can work, but check the nutrition information if maintaining 20 grams of protein per serving is important.
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Chickpea Sweet Potato Protein 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
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 cups broccoli florets
- 2½ cups cooked quinoa
- 4 cups fresh baby spinach
For the Lemon Tahini Yogurt Sauce:
- ¾ cup plain nonfat greek yogurt
- 1 tablespoon tahini
- 3 tablespoon fresh lemon juice
- 2 tablespoon water
- 1 teaspoon honey or maple syrup
- ½ teaspoon garlic powder
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.
- Drizzle the olive oil over the sweet potatoes and chickpeas. Add the smoked paprika, garlic powder, cumin, onion powder, ¼ teaspoon salt, and black pepper.
- Toss until evenly coated. Roast for 15 minutes.
- Add the broccoli florets to the baking sheet. Toss the broccoli lightly with the sweet potatoes and chickpeas.
- Roast for 12 to 15 minutes, or until the sweet potatoes are tender and the chickpeas are lightly crisp.
- In a small mixing bowl, add the Greek yogurt, tahini, lemon juice, water, honey or maple syrup, garlic powder, and remaining ¼ teaspoon salt. Using a wire whisk, mix until smooth. Add a little more water as needed to thin the sauce.
- Divide the baby spinach and cooked quinoa between 4 bowls. Add the roasted sweet potatoes, chickpeas, and broccoli to each bowl.
- Drizzle the lemon tahini yogurt sauce over each bowl.
Notes
Tips and Tricks
Dry the chickpeas well – Pat the rinsed chickpeas dry before roasting. Less surface moisture helps them develop a firmer texture. Prepare the quinoa ahead – Cook and refrigerate the quinoa earlier in the week to shorten meal prep on the day you serve the bowls.Storing and Reheating
Store – Refrigerate the quinoa, roasted sweet potatoes, chickpeas, and broccoli in an airtight container for up to 4 days. Keep the spinach and sauce in separate containers. Reheat in Microwave – Place the quinoa, sweet potatoes, chickpeas, and broccoli in a microwave-safe bowl. Heat until warmed through. Add the spinach and sauce after reheating. Reheat in Oven – Place the roasted sweet potatoes, chickpeas, and broccoli on a baking sheet. Heat at 350°F until warmed through. Serve with the quinoa, spinach, and sauce.Nutrition
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