How long does this recipe keep?

If batching for the week, place the cooled chickpeas, potato and peppers in airtight containers with hearty greens like baby kale and other grains of your choice. This will last in the fridge for up to 4-5 days.

Can this be eaten hot or cold?

Once cooked you can serve these ingredients cold or reheat them in the oven based on preference.

If using chipotle powder this can be a little spicy. You can swap for a less spicy alternative like regular chili powder or opt for smoked paprika to get the smokiness without the heat.

Can this be made using other vegetables?

Absolutely. You can roast up asparagus, broccoli, zucchini, onions, carrots or cauliflower. Depending on the type of vegetable you use, you may need to adjust the cooking time.

Roasted Chili Lime Chickpea Sweet Potato Bowl

Name: Roasted Chili Lime Chickpea Sweet Potato Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb or about 2 medium sweet potatoes, cut into 1-inch cubes; 1, 15 oz can chickpeas, rinsed and drained; 2 tbsp avocado oil or your favorite high heat oil; 1 tbsp nutritional yeast or soy sauce; 1 tsp chipotle chili powder or smoked paprika; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp dry thyme; 1/2 tsp garlic powder; 1/2 tsp salt; 2 bell peppers, any color roughly chopped; 1 lime, juice and zest; Favorite sauces/salsas: Cilantro Lime Dressing or Mango Pico De Gallo; Pickled Onions; Grains of choice: rice, corn tortillas or quinoa

Description

This Roasted Chickpea Sweet Potato Bowl cooks on one sheet pan in 30 minutes. Coated and roasted in chili lime spices for a satisfying bite. A perfect effortless meal prep that is vegan and gluten-free.

Ingredients

Scale

1 lb or about 2 medium sweet potatoes, cut into 1-inch cubes
1, 15 oz can chickpeas, rinsed and drained
2 tbsp avocado oil or your favorite high heat oil
1 tbsp nutritional yeast or soy sauce
1 tsp chipotle chili powder or smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dry thyme
1/2 tsp garlic powder
1/2 tsp salt
2 bell peppers, any color roughly chopped
1 lime, juice and zest

Serve With

Favorite sauces/salsas: Cilantro Lime Dressing or Mango Pico De Gallo
Pickled Onions
Grains of choice: rice, corn tortillas or quinoa

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Instructions

Preheat the oven to 425F. Rub your drained chickpeas dry in a clean kitchen towel. Remove any excess skins that may come off in the process.
Add the chickpeas to a large mixing bowl along with the diced potatoes then add the oil, nutritional yeast, chipotle chili powder, cumin, coriander, thyme, garlic powder and salt. Toss everything together until evenly coated.
To a parchment lined baking sheet, spread the chickpea and sweet potato mixture out into a single layer making sure your sweet potato pieces are placed cut side down on the baking sheet. Place in the oven to roast for 15 minutes.
While you wait, toss your chopped peppers in the bowl containing the excess oil and seasonings used for the sweet potato mixture and set aside.
At the 15 minute mark, give the potatoes and chickpeas a flip then if your pan is large enough or on a separate lined pan add the chopped bell peppers. Place back in the oven for another 15 minutes or until the potatoes are fork tender.
Once out of the oven, toss your veggies, potatoes and chickpeas together with the lime zest and a fresh squeeze of lime juice and then serve with warm tortillas, rice or quinoa.

Notes

Regardless of the bean used, make sure to drain and dry the beans as well as possible before coating in the oil and spices. Extra moisture will just cause them to steam and not roast. So drain in a colander really well then place in a clean kitchen towel to help remove excess moisture.

Do not overcrowd the pan. If you do not have a large sheet pan, feel free to divide the ingredients between more than one pan.

Place cut sweet potato cut side down. This will help you get the proper sear and browning on your sweet potatoes as they roast.

Ensure that all veggies and chickpeas are spread out in a single layer. This will encourage the veggies and sweet potatoes to sear instead of steam.