Roasted Sweet Potato and Chickpea Power Bowl

Name: Roasted Sweet Potato and Chickpea Power Bowl
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Ingredients: 1 cup tricolor quinoa; 1 cup vegetable broth; Garlic cloves to your liking (I used 10), peeled; Half white onion, diced; 3 medium sweet potatoes, peeled; 1.5 cans of garbanzo beans (chickpeas); 1/4cup olive oil; Harissa seasoning; 4 tbs creamy tahini; 2 tbs dijon mustard; 4 tbs fresh lemon juice; 2 tbs finely chopped parsley; 3 cups mixed greens

13 steps

Prep:45minCook:30min

This filling and nutrient-rich grain bowl will have you excited for lunch again. It’s easy to make and can be used as inspiration to use up the veggies and pantry goodies you already have at home. Get creative and have fun!

Updated at: Thu, 17 Aug 2023 00:09:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories748.4 kcal (37%)

Total Fat23.2 g (33%)

Carbs109.8 g (42%)

Sugars16.3 g (18%)

Protein29.6 g (59%)

Sodium274.9 mg (14%)

Fiber19.2 g (69%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cuptricolor quinoa

1 cupvegetable broth

10Garlic cloves

to your liking, I used, peeled

0.5white onion

diced

3sweet potatoes

medium, peeled

1.5 cansgarbanzo beans

chickpeas

¼ cupolive oil

harissa seasoning

4 Tbstahini

creamy

2 Tbsdijon mustard

4 Tbsfresh lemon juice

2 Tbsparsley

finely chopped

3 cupsmixed greens

Instructions

Step 1

Quinoa:

Step 2

Prepare quinoa to your liking.

Step 3

I make my quinoa in the pressure cooker using the rice setting. Start by adding 1 cup of triple-colored quinoa to the pressure cooker. Turn on the sautee setting and toast the quinoa lightly with your favorite seasoning. Once they start popping, add 1 cup of vegetable broth and 1 cup of water and mix. Close the lid, switch to the rice setting, and let the pressure cooker do the work!

Step 4

Sweet Potatoes and Chickpeas:

Step 5

Preheat your oven to 425 f. Set aside two sheet pans and cover them with a silicone placemat or wax paper.

OvenPreheat

Step 6

Start cutting your (3) peeled sweet potatoes into 1/3 inch pieces. Place the sweet potato pieces and half of the garlic cloves on one of the sheet pans and dress with half of the olive oil, toss until evenly coated. Add a healthy dose of BRAGG seasoning and Harissa seasoning to taste. I suggest trying out the seasoning first and adjusting it to your liking. Finish off with salt and pepper. Set aside.

Step 7

Drain and rinse the (1 extra large can or 1.5 regular cans) of chickpeas until there are no bubbles. Pat dry lightly and place on the second baking sheet along with the diced white onion and the rest of the garlic cloves. Dress and toss with the remaining olive oil. Season with the same seasoning blend used above, or add some new ones to add depth to your dish!

Step 8

Place both pans into the oven. The chickpeas will cook for 10 minutes while the sweet potatoes for 30, flipping halfway. Set timers perspectively.

Step 9

Dressing:

Step 10

While those cook in the oven, prepare the dressing. Add 4 tbs creamy tahini, 2 tbs dijon mustard, and 4 tbs fresh lemon juice into a small bowl, and mix. Add water to get your desired consistency. I like mine on the thinner side. Sample the dressing and finish off by adding salt and pepper to taste.

Step 11

Assembly:

Step 12

Add quinoa, greens mix, and half of the dressing into a big bowl and mix. Store each component separately for enjoyment later, or plate them on one big dish to serve to eat now. Don’t forget to drizzle the dressing and sprinkle parsley and hemp seeds on top when you’re ready to eat. Serve cold or hot!

Step 13

Store in the fridge in an airtight container for up to 1 week.