Mediterranean Chickpea Sweet Potato Bowl
Mediterranean Chickpea Sweet Potato Bowl is a high protein vegetarian dinner with a creamy lemon tahini yogurt sauce.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
Sweet Potatoes and Chickpeas:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 1 can (15-ounce) chickpeas rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Quinoa:
- 1 cup uncooked quinoa rinsed
- 2 cups low-sodium vegetable broth
For the Bowls:
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- 1 cup cucumber chopped
- ½ cup red bell pepper diced
- ¼ cup red onion thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Lemon Tahini Yogurt Sauce:
- ¾ cup plain nonfat greek yogurt
- 2 tablespoon tahini
- 2 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
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, cumin, garlic powder, oregano, salt, and black pepper.
- Toss until evenly coated. Spread the mixture into an even layer. Roast for 15 minutes.
- Stir the sweet potatoes and chickpeas. Roast for another 10 to 15 minutes, or until the sweet potatoes are tender and browned and the chickpeas are lightly crisp.
- Add the quinoa and vegetable broth to a medium saucepan.
- Bring the broth to a boil over medium-high heat. Reduce the heat to low. Cover the saucepan. Simmer for about 15 minutes, or until the quinoa has absorbed the broth.
- Remove the saucepan from the heat. Let the quinoa stand, covered, for 5 minutes. Fluff the quinoa with a fork.
- In a small bowl, add the Greek yogurt, tahini, lemon juice, water, garlic, oregano, salt, and black pepper. Using a wire whisk, mix until smooth.
- Divide the quinoa, romaine, tomatoes, cucumber, red bell pepper, and red onion among 4 bowls. Add the roasted sweet potatoes and chickpeas.
- Top each bowl with feta cheese and parsley. Drizzle the lemon tahini yogurt sauce over each bowl.
Notes
Tips and Tricks
Keep the ingredients separate for meal prep - Store the lettuce and chopped vegetables away from the warm ingredients and sauce so they stay crisp. Thin the sauce as needed - Tahini can make the sauce thicken as it sits. Stir in water, 1 teaspoon at a time, until it reaches the consistency you want. Use a wide baking sheet - Give the sweet potatoes and chickpeas room to roast. An overcrowded pan can make them steam.Storing and Reheating
Store in the refrigerator - Keep the quinoa, roasted sweet potatoes, chickpeas, vegetables, feta, and sauce in separate airtight containers for up to 4 days. Reheat in the microwave - Place the quinoa, sweet potatoes, and chickpeas in a microwave-safe bowl. Heat in 30-second intervals until warm. Assemble after reheating - Add the romaine, chopped vegetables, feta, parsley, and sauce after warming the quinoa and roasted ingredients.Nutrition
Calories: 417kcalCarbohydrates: 63gProtein: 20gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 5mgSodium: 700mgPotassium: 1019mgFiber: 10gSugar: 10gVitamin A: 19587IUVitamin C: 43mgCalcium: 148mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane