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Vegan Chickpea & Sweet Potato Bowls!

Lunch | 12.04.17

Vegan Chickpea & Sweet Potato Bowls

Vegan Chickpea & Sweet Potato Bowls loaded with lentils, arugula, broccoli, tahini, and basically anything else you want to add to them! So delicious and perfect for a weeknight dinner or meal prep lunch!

Jump to Recipe Print Recipe

overhead shot of Vegan Chickpea & Sweet Potato Bowls in a white bowl

Happy December, friends! Ok, well, technically last week’s Income Report was the first post of December, but this is the first food post….so, yeah. Happy December 😉

Are you in the holiday spirit yet? Not-so-secret confession: I’ve been majorly in the holiday spirit since pretty much October. Like, literally before Halloween was even here. Everyone made fun of me for it (and by everyone I mainly mean CODY 🙄), but I just couldn’t help myself! I was over here making all the Gluten Free Pumpkin Chocolate Chip Cookies, Slow Cooker Mexican Hot Chocolate, Creamy Garlic Mashed Red Potatoes, and Easy Gingerbread French Toast Bake. I mean, can you blame me??

Side view of Vegan Chickpea & Sweet Potato Bowls served in two white bowls

P.S: YES, that photo was taking in our brand new #EdnaTheHouse kitchen!! It’s finally done, y’all. If you’ve been following along on my personal Insta and the kitchen renovation, you know how happy I am about this (haha). I’ll post a full update soon!

Admittedly, I might have gotten into this whole holiday thing a tad early. And now….well….I’m paying the consequences with a little bit of holiday burn out. I mean, not totally, I don’t think my Christmas obsession could ever truly go away. But these Vegan Chickpea & Sweet Potato Bowls in the midst of all of the holiday recipes and madness just feel….right. 🙂 Ya know?

These Vegan Chickpea & Sweet Potato Bowls are vegetarian, gluten free, and so easy to make!

Is a recipe even necessary? Probably not! I literally made these with whatever vegetables and grains I had in my fridge + chickpeas for protein. So delicious!

There are so many ways to make these bowls. They’re also really similar to these Vegan Turmeric Quinoa Power Bowls! So if you liked that recipe, you’ll really love this one as well. Also, I recommend topping power/nourish bowls like these with tahini! It gives it a creaminess that just brings all of the flavors together. I definitely recommend keeping tahini on hand for bowls!

A few other notes about this recipe: use canned chickpeas and pre-cut sweet potatoes if possible! In the video below I went ahead and cut my own sweet potatoes, but buying them pre-cut from the store saves a lot of time and energy 😉

4 images of Vegan Chickpea & Sweet Potato Bowls Ingredients

Watch my Insta story on how I made these Vegan Chickpea & Sweet Potato Bowls:

Here’s the recipe for Vegan Chickpea & Sweet Potato Bowls!

Vegan Chickpea & Sweet Potato Bowls!
4.93 from 13 votes
Print Recipe

Vegan Chickpea & Sweet Potato Bowls

Vegan, Vegetarian, Gluten-Free, Dairy-Free
Course: Lunch, Dinner, Appetizer, Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 408 kcal
Author: Christine McMichael

Ingredients

  • 4 small sweet potatoes (or 3 cups cubed)
  • 2 Tbsp avocado oil
  • 2 cups broccoli florets
  • 2 cups chickpeas
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 cup lentils, cooked
  • 3 cups arugula (or greens of choice)
  • salt/pepper

Instructions

  • Preheat oven to 425 degrees.
  • Peel and cut the sweet potatoes into small cubes.
  • Wrap in foil and place on a baking sheet with 1 Tbsp of oil and 1 Tbsp of water, then roast for 20 minutes.
  • Wrap the broccoli in foil paper with 1 Tbsp of oil and 1 Tbsp of water, then add to the same baking sheet and roast for 10 minutes.
  • Mix the chickpeas with the garlic and paprika.
  • Wrap the chickpeas in foil paper and place on the same baking sheet as the other vegetables.
  • Roast for another 10 minutes. 
  • Place the arugula and lentils in each bowl.
  • Add the sweet potatoes, broccoli, and chickpeas.
  • Add salt and pepper to taste and enjoy!

Notes

These Vegan Chickpea & Sweet Potato Bowls can also be enjoyed as a meal prep recipe! Simply put the bowls together, refrigerate, and heat up in the microwave whenever you're ready to enjoy them!

Nutrition

Calories: 408 kcal
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




46 Comments

  1. Amy says:

    January 15, 2019 at 4:25 am

    5 stars
    I love a buddha bowl and this on looks delicious! Chickpeas are on my favorite ingredients for a buddha bowl so I will be trying this one for sure!

    Reply
    • Christine McMichael replied:

      January 15, 2019 at 5:44 pm

      Me too! Thanks, Amy, I hope you enjoy the recipe!

      Reply
  2. Andrea J says:

    September 27, 2018 at 5:18 am

    5 stars
    I made this on Sunday for my lunch prep but then I came down with a bug Monday night and haven’t been able to enjoy any more of them. Could I freeze it to eat next week?

    Reply
    • Christine McMichael replied:

      September 27, 2018 at 4:00 pm

      Hi, Andrea! Yes, you can freeze it. Just leave the lettuce out and add it in when you’re ready to serve. I hope you feel better!

      Reply
  3. Tessa says:

    August 10, 2018 at 9:30 am

    4 stars
    Looks like a great recipe that I am going to try for meal prep this weekend! I noticed that in the pictures, there is some sort of dressing or sauce sprinkled lightly on top of the bowl. What did you use?

    Thanks –
    Tess

    Reply
    • Christine McMichael replied:

      August 10, 2018 at 3:46 pm

      Hi, Tessa! Great question! That is Tahini sauce. It goes great with these bowls!

      Reply
  4. Gina says:

    January 9, 2018 at 6:59 am

    5 stars
    Lol its January and I am STILL burnt out from the holidays lol I love recipes like this when you can just throw things together because it makes for such an easy meal prep AND the ingredients are a affordable. One thing I have not had (don’t shame me lol) is tahini sauce. I tried making my own before and it was an epic fail. Maybe I should stick to just buying it lol

    Reply
    • Christine McMichael replied:

      January 17, 2018 at 9:25 am

      Oh me too, Gina! I definitely agree. Haha no shame! I’ve never tried making my own, but tahini does taste amazing on bowls like these. Enjoy the recipe, friend!

      Reply
  5. Mary Bostow says:

    December 11, 2017 at 5:06 pm

    I love it that you have so many different textures in the bowl. It makes every bite delicious as well as satisfying .

    Reply
    • Christine McMichael replied:

      December 11, 2017 at 10:28 pm

      Thanks, Mary! 🙂

      Reply
  6. Amelie says:

    December 11, 2017 at 2:13 pm

    5 stars
    I love this kind of bowls for my home-alone lunches or dinners. It gives me such a satisfying and healthy feeling. What’s your favorite dressing for this kind of bowls?

    Reply
    • Christine McMichael replied:

      December 11, 2017 at 10:27 pm

      I agree, Amelie! So perfect. I like topping them with tahini or blending avocado with yogurt to make a dressing. So good!

      Reply
  7. Julie says:

    December 11, 2017 at 10:00 am

    One of my favorite recipes on my blog is a sweet potato chickpea bowl with tahini sauce – love the addition of lentils in yours. I’ll have to try adding them to my version!

    Reply
    • Christine McMichael replied:

      December 11, 2017 at 10:26 pm

      Love it! Sounds delicious!

      Reply
  8. Karyl | Karyl's Kulinary Krusade says:

    December 10, 2017 at 4:08 pm

    What a hearty and healthy dish! This is perfect for kicking off eating cleaner in the new year

    Reply
    • Christine McMichael replied:

      December 11, 2017 at 10:25 pm

      Thanks, Karyl! 🙂

      Reply
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