Vegan Sweet Potato Nourish Bowl with Chickpeas
This spiced and roasted chickpea sweet potato nourish bowl is quickly assembled with fresh veggies and a creamy homemade sun-dried tomato hummus! Perfect for a healthy, high-protein weeknight dinner.
Ingredients
- 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
Instructions
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.
Combine everything
- 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.
Notes
- *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
Calories: 495kcal | Carbohydrates: 83g | Protein: 23g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 798mg | Fiber: 21g | Sugar: 21g