This spiced and roasted chickpea and sweet potato nourish bowl is quickly assembled with fresh veggies and a creamy homemade sun-dried tomato hummus! Perfect for a healthy weeknight dinner.
Golden cubes of sweet potato, protein-packed chickpeas, crunchy greens and cute zucchini ribbons come together for a satisfying meal in this vegan nourish bowl!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Perfect for meal prep or to clean out your fridge, vegan bowls are some of our favorite plant-strong recipe and always find a way into our weekly rotation.
This satisfying recipe is inspired by Mediterranean flavors and packed with essential nutrients. It takes about 40 minutes from start to finish, but you can prepare many components ahead of time!
Enjoy the recipe and give it a rating if you like it.
Recipe overview & features
- Super healthy dinner idea
- Great for meal prep & weight loss
- Gluten-free & grain-free
- High in protein & minerals
- Easily customizable
- Full of textures & flavors
This comforting and fresh nourish bowl can be served with lots of different dips, sauces or toppings! Find suggestions below.
- Sweet potatoes — the bright orange basis for our nourish bowl.
- Chickpeas — adding some protein, texture and complex carbs!
- Zucchini — thinly sliced, they are baked and arranged in pretty ribbons.
- Spinach, parsley, tomatoes — the raw veggie part of our recipe.
- Hummus — you can use any store-bought variety or follow our recipe for a simple sun-dried tomato hummus.
These are the main ingredients we chose for this nourish bowl. In terms of equipment, you need two baking sheets, a sharp knife, a medium bowl and a food processor (if making your own hummus).
How to make this nourish bowl
Preheat your oven to 350° F (175 °C) and line two baking sheets with parchment paper.
Prepare sweet potatoes & chickpeas
Peel and cube the sweet potatoes and season them alongside the cooked chickpeas with cumin and salt.
Toss to combine, then arrange them in a single layer on your first baking sheet and place it into the oven.
Slice & bake zucchini
Using a mandoline or sharp knife, cut the zucchini lengthwise into thin slices. Arrange them in a single layer on the second baking sheet and place them into the oven 5 minutes after putting in the first sheet.
Bake for 10 minutes, then flip the zucchini slices using a spatula and toss the sweet potato cubes and chickpeas so that everything bakes evenly.
After 15 more minutes, remove both baking sheets from the oven and set them aside.
Prepare the veggies
In the meantime, wash and chop the veggies for your bowl. Add the parsley, diced tomatoes, green onions, lemon juice and salt to a medium-sized bowl and mix to combine.
Set it aside to let the flavors soak before assembling your meal.
Make the hummus
Add the sun-dried tomatoes to your food processor and create a puree. If using oil-free tomatoes, be sure to soak them in warm water for an hour first and then drain them before placing them in the food processor.
Add the rest of the ingredients for the hummus and process again to obtain a smooth mixture. Adjust to taste preferences, then set aside.
Assemble the nourish bowls
Once all components are ready, create a bed of spinach in each bowl and top it with sweet potatoes, chickpeas, veggies and hummus. We like to arrange the baked zucchini slices in little ribbons to make them easier to grab with a fork!
Storage & reheating
Any leftovers can be stored in a sealed container in the fridge for 3-4 days. If you keep the raw and baked components separately, you can reheat the latter in the oven or microwave before eating!
This recipe works super well for meal prep as you can just take any leftovers with you for lunch the next day!
FAQs & tips
More topping ideas
Find lots of ideas for what to eat with hummus here.
You can also add a delicious sauce to your dinner bowl. How about these:
Instead of sweet potatoes, you can use regular potatoes or pumpkin as we did in this spinach fig salad with roasted butternut squash.
If you don’t like baby spinach, go for mixed leafy greens or arugula. The zucchini can be swapped with roasted bell peppers and if you have any pre-cooked grains like quinoa, just throw them into your bowl, too!
More easy dinner ideas
If you enjoyed our nourish bowl, be sure to check out the following vegan recipes next!
- Quinoa Stuffed Aubergine
- Sweet Potato Arugula Salad
- Roast Pumpkin, Spinach Feta Salad
- Mediterranean Pasta Salad
- Easy Chili Sin Carne
Did you make our sweet potato nourish bowl and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
- 3 medium sweet potatoes (400 g)
- 1 ½ cups cooked chickpeas (240 g), drained & rinsed
- 2 tsp cumin
- 1 medium zucchini
- 1 cup fresh spinach (30 g)
- 2 tomatoes, diced
- ½ cup fresh parsley (14 g), chopped
- 2 green onions, diced
- 2 tbsp lemon juice
- ¼ tsp salt
Sun-Dried Tomato Hummus
- 6 sun-dried tomatoes*
- 1 ½ cup cooked chickpeas (240 g), drained and liquid reserved
- 1 tablespoon nutritional yeast
- 2 tablespoons tahini
- ½ teaspoon paprika
- ¼ teaspoon salt
- 2 garlic cloves
- ¼ cup aquafaba or water
Bake the sweet potatoes & chickpeas
- Preheat your oven to 350° F (175 °C) and line two baking sheets with parchment paper. Peel and cube the sweet potatoes.
- Place the cubes and chickpeas on one of the baking sheets and sprinkle them with cumin and a pinch of salt. Toss to combine, then arrange everything into a single layer and put the sheet into the oven.
Prepare the zucchini
- Using a mandoline or sharp knife, cut the zucchini lengthwise into thin slices. Arrange them in a single layer on the second baking sheet and place them into the oven 5 minutes after putting in the first sheet.
- After 10 minutes of baking, flip the zucchini slices using a spatula and toss the sweet potato cubes and chickpeas so that everything bakes evenly.
- After 15 more minutes, remove both baking sheets from the oven and set them aside.
Prepare the other veggies
- In the meantime, prepare the other components for the bowl! Wash and chop your veggies and add the parsley, diced tomatoes, green onions, lemon juice and salt to a medium bowl. Mix to combine, then set aside.
Prepare the hummus
- Make the hummus by placing the sun-dried tomatoes into your food processor and process to obtain a paste. Add the rest of the ingredients and process to create a smooth mixture. Adjust to taste preferences and add more liquid if needed.
- Assemble your meal by getting serving bowls and creating a bed of spinach in each. Divide the rest of the ingredients between the bowls and top with your homemade hummus.
- For a prettier look and to make them easier to grab with the fork, roll the zucchini into ribbons! Enjoy.
- *if you use oil-free sun-dried tomatoes, soak them in water for an hour. Drain before using them to make hummus.
- Make your hummus higher in calories by using olive oil instead of aquafaba.
- Find delicious topping ideas & ingredient swaps in the article above!
- Any leftovers can be stored in an airtight container for up to 3-4 days in the fridge.
Nutrition Information:Yield: 3 Serving Size: ½ recipe
Amount Per Serving: Calories: 495Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 798mgCarbohydrates: 83gFiber: 21gSugar: 21gProtein: 23g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!