Vegan Chickpea & Sweet Potato Bowls!
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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 408kcal
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: 408kcal