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BBQ chickpea sweet potato bowl with roasted chickpeas and sweet potatoes, quinoa, corn, romaine lettuce, cherry tomatoes, red onion, sliced avocado, and creamy BBQ yogurt drizzle in a black bowl.

BBQ Chickpea Sweet Potato Bowl

Nesting Lane
BBQ Chickpea Sweet Potato Bowl is a hearty vegetarian dinner with roasted vegetables, quinoa, and a creamy BBQ yogurt drizzle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Cutting Board
Sharp Knife
Small Bowl

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

Calories: 590kcalCarbohydrates: 99gProtein: 18gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 1mgSodium: 1146mgPotassium: 1514mgFiber: 19gSugar: 22gVitamin A: 26866IUVitamin C: 24mgCalcium: 171mgIron: 5mg
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