Meals / 42 min
Smoky sweet potato chickpea bowl
Roasted sweet potato and crisp chickpeas meet cabbage, avocado and a smoky lime yogurt sauce.
- Prep
- 15 min
- Total
- 42 min
- Serves
- 4 bowls
This generous bowl balances caramelized sweet potato with crunchy chickpeas, cool cabbage and a creamy lime sauce. It is easy to prep in parts, then assemble when dinner calls for something colorful and filling.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 can chickpeas, rinsed and dried
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 3 cups shredded red cabbage
- 1 avocado, sliced
- ½ cup plain Greek yogurt
- Juice of 1 lime
- ¼ cup chopped cilantro
- 2 cups cooked brown rice
Method
- 1. Heat the oven to 425°F. Toss sweet potato and chickpeas with oil, paprika, cumin and salt on a sheet pan; roast for 25 to 30 minutes, stirring once.
- 2. Whisk yogurt, lime juice and 1 tablespoon water. Season to taste, then warm the rice if needed.
- 3. Divide rice, cabbage, roasted vegetables and avocado among bowls. Drizzle with lime yogurt and scatter over cilantro.
Estimated nutrition
- calories
- 475 calories
- fat
- 17 g fat
- carbohydrate
- 71 g carbohydrates
- protein
- 16 g protein
- fiber
- 17 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use quinoa or farro instead of brown rice.
- Tahini thinned with lime juice can replace the yogurt sauce.
- Black beans can replace chickpeas.
Good to know
Dry chickpeas roast more evenly. After rinsing, pat them with a clean towel and let them air-dry while the oven heats.
Questions, answered.
How do I get the chickpeas crisp?
Dry them well, leave space around them on the sheet pan, and roast until the skins are browned. They soften slightly under sauce.
Can I prep the bowls for lunch?
Yes. Store rice, vegetables and sauce separately for up to four days, adding avocado just before eating.