Chickpea Sweet Potato Protein Bowl
Chickpea Sweet Potato Protein Bowl is a healthy vegetarian dinner with quinoa, roasted vegetables, and a creamy lemon tahini sauce.
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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
Calories: 498kcalCarbohydrates: 84gProtein: 20gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 2mgSodium: 763mgPotassium: 1362mgFiber: 16gSugar: 12gVitamin A: 27492IUVitamin C: 58mgCalcium: 215mgIron: 6mg
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