Buffalo Chickpea Sweet Potato Bowl
Buffalo Chickpea Sweet Potato Bowl is a healthy vegetarian dinner with spicy Buffalo flavor, roasted vegetables, and a creamy yogurt sauce.
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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
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Buffalo Chickpeas:
- 2 cans (15-ounce each) chickpeas drained, rinsed, and patted dry
- ⅓ cup Buffalo-style hot sauce
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Bowls:
- 4 cups chopped romaine lettuce
- 1 cup shredded red cabbage
- 1 cup diced cucumber
- ½ cup shredded carrots
- ¼ cup sliced green onions
For the Buffalo Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon Buffalo-style hot sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- 2 tablespoon water
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss to coat, then spread the sweet potatoes over one side of the prepared baking sheet.
- Place the chickpeas in the mixing bowl. Add 1 teaspoon olive oil, garlic powder, and onion powder. Toss to coat, then spread the chickpeas over the other side of the baking sheet.
- Roast the sweet potatoes and chickpeas for 20 minutes.
- Stir the sweet potatoes and chickpeas, then roast for 8 to 10 minutes, or until the sweet potatoes are tender and lightly browned and the chickpeas are slightly crisp.
- Transfer the roasted chickpeas to the large mixing bowl. Add ⅓ cup Buffalo-style hot sauce and toss to coat.
- Add the Greek yogurt, 2 tablespoons Buffalo-style hot sauce, lemon juice, garlic powder, and water to a small bowl. Whisk until smooth.
- Divide the romaine among 4 bowls. Top evenly with the sweet potatoes, Buffalo chickpeas, red cabbage, cucumber, carrots, and green onions. Drizzle with the Buffalo yogurt sauce.
Notes
Tips and Tricks
Dry the chickpeas well - Removing excess moisture helps the chickpeas roast instead of steam. Keep the vegetables separate for meal prep - Store the lettuce and chopped vegetables away from the warm roasted ingredients and sauce until serving. Adjust the Buffalo sauce - Buffalo sauces vary quite a bit in heat, so choose one that matches the spice level you want. Give the chickpeas some room - Spread them out on the baking sheet rather than piling them together so they roast more evenly.Storing and Reheating
Refrigerator - Store the roasted sweet potatoes and chickpeas, fresh vegetables, and yogurt sauce in separate airtight containers for up to 4 days. Microwave - Reheat the sweet potatoes and chickpeas until warm, then assemble the bowls with the cold vegetables and sauce. Oven - Reheat the sweet potatoes and chickpeas at 375°F until warmed through. This method will help the chickpeas retain more of their roasted texture.Nutrition
Calories: 371kcalCarbohydrates: 61gProtein: 17gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 1mgSodium: 1713mgPotassium: 1050mgFiber: 16gSugar: 8gVitamin A: 23292IUVitamin C: 22mgCalcium: 184mgIron: 4mg
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