Vegan Chickpea & Sweet Potato Bowls
Vegan, Vegetarian, Gluten-Free, Dairy-Free
Lunch, Dinner, Appetizer, Main Course
small sweet potatoes
or 3 cups cubed
arugula (or greens of choice)
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!
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!