Healthy Roasted Chickpea & Sweet Potato Bowl with Lemon Tahini Dressing
This nutritious roasted chickpea and sweet potato bowl with a zesty lemon tahini dressing is a protein-packed, fiber-rich meal perfect for supporting a balanced, plant-based diet. Filled with antioxidants, healthy fats, and complex carbohydrates, this wholesome bowl is ideal for meal prep or a quick, healthy lunch or dinner option.
Ingredients for a Balanced Sweet Potato Bowl
For the Bowl:
14 oz canned chickpeas, drained and rinsed (a great source of plant-based protein and fiber)
1 large sweet potato, cut into 1-inch pieces (rich in beta-carotene and complex carbs)
1 large head of broccoli, cut into bite-sized florets (loaded with antioxidants and vitamins)
Olive oil, balsamic vinegar, or fresh lemon juice for drizzling (healthy fats to aid nutrient absorption)
A dash of garlic powder (boosts immune health)
A dash of dried herbs (adds flavor and antioxidants)
A dash of paprika (for anti-inflammatory benefits)
Salt and freshly ground black pepper to taste
1 large avocado, sliced (provides heart-healthy monounsaturated fats)
For the Lemon Tahini Dressing:
½ cup tahini (a great source of plant-based calcium and healthy fats)
Juice of 2 medium lemons (packed with vitamin C for immune support)
Zest of 1 medium lemon (adds extra antioxidants)
½ cup water (plus more if needed to thin the dressing)
2 cloves garlic, minced (offers immune-boosting benefits)
2 tbsp maple syrup (or to taste, for natural sweetness)
Salt to taste
Directions for a Healthy Chickpea Sweet Potato Bowl
1. Preheat the Oven for Roasting:
Preheat your oven to 450°F (230°C) and line two large baking sheets with parchment paper or non-stick sheets.
2. Prepare Chickpeas and Vegetables for Roasting:
For a crispier texture, rub the chickpeas between two layers of a kitchen towel to remove skins. In a large bowl, combine chickpeas, sweet potato, and broccoli. Drizzle with olive oil (or balsamic vinegar or lemon juice) and season with garlic powder, dried herbs, paprika, salt, and black pepper. Toss everything to coat evenly and arrange in a single layer on the baking sheets.
3. Roast for Optimal Flavor and Texture:
Roast for 15 minutes, toss the ingredients, then roast for another 10 minutes until the chickpeas are crispy and the sweet potato is tender. This step locks in flavor and enhances nutrient absorption.
4. Prepare the Creamy Lemon Tahini Dressing:
In a medium bowl, whisk together tahini, lemon juice, lemon zest, and ½ cup water. Add minced garlic and maple syrup. Whisk until smooth; add more water if needed to achieve desired consistency. Season with salt to taste.
5. Assemble the Bowls:
Once everything is roasted, divide the chickpeas and vegetables among bowls. Top with fresh avocado slices for added fiber and healthy fats, then drizzle with lemon tahini dressing. This dressing adds a boost of flavor and creaminess, making every bite satisfying and nutrient-dense.
Nutrition Benefits of this Plant-Based Bowl
This vegan chickpea and sweet potato bowl is high in protein, fiber, and essential vitamins. With the combination of chickpeas and tahini, you’ll enjoy a satisfying, nutritious meal with ingredients known to support heart health, digestive health, and immunity.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 400 kcal per serving
Enjoy this nourishing plant-based bowl for a healthy, satisfying meal that’s perfect for a balanced lifestyle!