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Hot Honey Chickpea Sweet Potato Bowl with roasted sweet potatoes, chickpeas, broccoli, cucumber, greens, red onion, herbs, and creamy sauce in a black bowl on a dark rustic wood table.

Hot Honey Chickpea Sweet Potato Bowl

Nesting Lane
Hot Honey Chickpea Sweet Potato Bowl is a healthy meatless dinner with roasted vegetables, quinoa, fresh toppings, and a sweet-spicy kick.
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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
Large Mixing Bowl
2 Small Bowl
Whisk

Ingredients
 

For the Sweet Potatoes:

For the Chickpeas:

For the Hot Honey Sauce:

For The Bowls:

  • 4 cups chopped romaine lettuce
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes halved
  • 1 medium avocado diced
  • ½ cup red onion thinly sliced
  • ¼ cup chopped fresh cilantro

For the Lime Yogurt Sauce:

  • ½ cup plain nonfat greek yogurt
  • 2 tablespoon fresh lime juice
  • 1 tablespoon water
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt

Instructions
 

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Place the sweet potatoes in a large mixing bowl with 2 teaspoons olive oil, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon salt, and black pepper.
  • Toss the sweet potatoes until evenly coated, then spread them over one side of the prepared baking sheet.
  • Place the chickpeas in the mixing bowl with 2 teaspoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, chili powder, and ¼ teaspoon salt.
  • Toss the chickpeas until evenly coated, then spread them over the other side of the baking sheet.
  • Bake for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned and the chickpeas are slightly crisp.
  • Whisk the honey, hot sauce, apple cider vinegar, and cayenne pepper in a small bowl until blended.
  • Drizzle half of the hot honey mixture over the roasted chickpeas and gently toss to coat.
  • Whisk the Greek yogurt, lime juice, water, garlic powder, and salt in a separate small bowl until smooth.
  • Divide the romaine lettuce and quinoa evenly among 4 bowls. Top each bowl with roasted sweet potatoes, hot honey chickpeas, cherry tomatoes, avocado, and red onion.
  • Drizzle the remaining hot honey and lime yogurt sauce over each bowl. Sprinkle with chopped cilantro before serving.

Notes

Tips and Tricks

Dry the chickpeas well - Removing as much moisture as possible helps them roast instead of steam.
Give everything some room - Spread the chickpeas and sweet potatoes into fairly even layers so they brown more evenly.
Adjust the heat - Reduce or leave out the cayenne for a milder hot honey sauce. Add a little more hot sauce if stronger heat is preferred.
Keep meal prep components separate - Store the lettuce, avocado, sauces, quinoa, and roasted ingredients separately for the best results.

Storing and Reheating

Refrigerator - Store the roasted sweet potatoes, chickpeas, quinoa, vegetables, and sauces in separate airtight containers for up to 4 days. Cut the avocado closer to serving when possible.
Microwave - Reheat the sweet potatoes, chickpeas, and quinoa until warm. Add the lettuce, fresh toppings, avocado, and sauces afterward.
Oven - Reheat the sweet potatoes and chickpeas on a baking sheet at 375°F until warmed through. This helps the chickpeas retain more of their roasted texture.

Nutrition

Calories: 363kcalCarbohydrates: 58gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 1mgSodium: 542mgPotassium: 1027mgFiber: 10gSugar: 22gVitamin A: 20931IUVitamin C: 25mgCalcium: 107mgIron: 3mg
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