Roasted Sweet Potato and Chickpea Bowls
Hearty roasted vegetables and protein-packed chickpeas create a naturally vegan lunch that holds up perfectly in the fridge.
⏱ 10 min prep · 30 min cookServes 4440 cal · 12g proteinvegangluten free
Ingredients
- 2 count sweet potato
- 2 can chickpeas (canned)
- 3 tbsp olive oil
- 1 tsp cumin
- 4 cup baby spinach
- 2 tbsp tahini
- 1 count lemon
- 1 pinch salt
Instructions
- 1
Preheat oven to 400°F and cube sweet potatoes into 1-inch pieces.
- 2
Toss sweet potatoes and drained chickpeas with olive oil, cumin, and salt on a baking sheet.
- 3
Roast for 25-30 minutes until the potatoes are tender and chickpeas are slightly crispy.
- 4
Whisk together tahini and lemon juice to create a simple dressing.
- 5
Divide baby spinach into bowls, top with roasted mix, and drizzle with tahini dressing.
Like this one? SimplyPlate plans your whole week —
around your allergies, goals, and taste.