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Overhead hot honey chickpea broccoli sweet potato bowl with roasted sweet potatoes, chickpeas, broccoli, cucumber, cabbage, red onion, creamy sauce, and hot honey drizzle in a black bowl.

Hot Honey Chickpea Broccoli Sweet Potato Bowl

Nesting Lane
Hot Honey Chickpea Broccoli Sweet Potato Bowl is a meatless dinner with roasted vegetables, sweet heat, crisp cabbage, and creamy yogurt sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Cutting Board
Sharp Knife
Large Mixing Bowl
2 Small Bowl
Whisk

Ingredients
 

For the Sweet Potatoes:

For the Chickpeas and Broccoli:

For the Hot Honey:

For the Yogurt Sauce:

  • ¾ cups plain nonfat greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt

For the Bowls;

  • 3 cups shredded cabbage
  • 1 medium cucumber diced
  • ¼ cup red onion thinly sliced
  • 2 tablespoon chopped fresh parsley

Instructions
 

  • Preheat the oven to 425°F.
  • Line a large baking sheet with parchment paper.
  • Add the sweet potatoes to a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
  • Toss until the sweet potatoes are evenly coated. Spread the sweet potatoes over one side of the prepared baking sheet. Bake for 10 minutes.
  • Add the chickpeas and broccoli to the same mixing bowl. Add 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly coated.
  • Remove the baking sheet from the oven. Turn the sweet potatoes with a spatula. Spread the chickpeas and broccoli over the empty side of the baking sheet.
  • Bake for 18 to 20 minutes, or until the sweet potatoes are tender, the broccoli is lightly browned, and the chickpeas are slightly crisp.
  • Add the honey, hot sauce, crushed red pepper flakes, and apple cider vinegar to a small bowl. Whisk until combined.
  • Drizzle half of the hot honey over the roasted chickpeas. Toss until evenly coated.
  • Add the Greek yogurt, lemon juice, water, garlic powder, and salt to a separate small bowl. Whisk until smooth.
  • Divide the cabbage, sweet potatoes, chickpeas, broccoli, cucumber, and red onion evenly among 4 bowls. Drizzle each bowl with the yogurt sauce and remaining hot honey. Top with chopped parsley.

Notes

Tips and Tricks

Dry the chickpeas well - Extra moisture keeps chickpeas from crisping in the oven. Pat them dry before seasoning.
Keep the vegetables spread out - Give the sweet potatoes, broccoli, and chickpeas some space on the baking sheet so they roast instead of steam.
Adjust the heat - Reduce the red pepper flakes for a milder hot honey or add a little more if you prefer extra heat.
Store the sauces separately for meal prep - Keeping the hot honey and yogurt sauce away from the vegetables helps the cabbage and cucumber stay crisp.

Storing and Reheating

Store in the refrigerator - Keep the roasted vegetables and chickpeas in an airtight container for up to 4 days. Store the fresh vegetables, yogurt sauce, and hot honey separately when possible.
Reheat in the microwave - Place the sweet potatoes, broccoli, and chickpeas in a microwave-safe dish and heat until warm. Add the cabbage, cucumber, onion, yogurt sauce, hot honey, and parsley after reheating.
Reheat in the oven - Spread the roasted sweet potatoes, broccoli, and chickpeas on a baking sheet and warm at 375°F until heated through. This method helps the chickpeas regain some of their texture.

Nutrition

Calories: 273kcalCarbohydrates: 49gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 2mgSodium: 566mgPotassium: 893mgFiber: 8gSugar: 23gVitamin A: 17168IUVitamin C: 92mgCalcium: 150mgIron: 2mg
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