Vegan Chickpea & Sweet Potato Bowls
Vegan, Vegetarian, Gluten-Free, Dairy-Free
Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min.
Cuisine: American Vegan, GLUTEN FREE
Calories: 408
Servings: 4
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
- 1 Tbsp Chucky Habanero Roasted Pineapple Hot Sauce
Preparation
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Preheat oven to 425 degrees.
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Peel and cut the sweet potatoes into small cubes.
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Wrap in foil and place on a baking sheet with 1 Tbsp of oil and 1 Tbsp of water, then roast for 20 minutes.
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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.
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Mix the chickpeas with the garlic and paprika and Chucky Habanero Hot Sauce
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Wrap the chickpeas in foil paper and place on the same baking sheet as the other vegetables.
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Roast for another 10 minutes.
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Place the arugula and lentils in each bowl.
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Add the sweet potatoes, broccoli, and chickpeas.
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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!
