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Sweet Potato Chickpea Bowl recipe, served and ready to eat, easy homemade dish
Joe Rooney

Anti Inflammatory Sweet Potato Chickpea Bowl Warm Satisfying Recipe Your Family Will Love

This Anti Inflammatory Sweet Potato Chickpea Bowl is a wholesome and flavorful easy dinner option perfect for weeknight dinners and family meals. Featuring a roasted sweet potato bowl with seasoned chickpeas, kale, quinoa, and a zesty lemon tahini dressing, it’s a nourishing anti inflammatory chickpea recipe that everyone will enjoy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 bowl
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked quinoa
  • 1 head kale stems removed
  • 1 avocado
  • 1 large red onion
  • 1 batch lemon tahini dressing
  • 1 can chickpeas drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • 1 teaspoon paprika
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 medium sweet potatoes peeled (about 4 cups chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt
  • 1 teaspoon paprika

Method
 

  1. Heat your oven to 425°F.
  2. Peel and chop the sweet potatoes into about 1-inch cubes, then toss them in a bowl with olive oil, nutritional yeast, salt, and paprika.
  3. Slice the red onion into strips and place with the sweet potatoes on a baking sheet lined with parchment or a silicone mat.
  4. Roast the veggies for 25 to 30 minutes, until the sweet potatoes are tender and slightly browned.
  5. While the roasted veggies cook, combine the rinsed chickpeas with olive oil, cumin, paprika, garlic powder, and salt in a bowl.
  6. Warm a skillet over medium heat, add 1 tablespoon of oil, then cook the chickpeas, stirring often, for approximately 10 minutes until they are hot and lightly browned.
  7. Remove chickpeas from the skillet and set aside.
  8. In the same pan, add chopped kale (without stems) and cook for about 2 minutes until slightly wilted.
  9. To assemble, place cooked quinoa in a bowl and layer with the wilted kale, sautéed chickpeas, roasted onion, roasted sweet potatoes, sliced avocado, and drizzle with lemon tahini dressing.

Notes

  • Store the prepared bowls in the fridge for up to 5 days, keeping the dressing separate if possible. For added flavor, cook quinoa in vegetable or chicken stock. You can swap quinoa with rice or add other veggies like steamed broccoli or roasted red peppers as you prefer.