Spiced Chickpea & Roasted Sweet Potato Bowl

The Spiced Chickpea & Roasted Sweet Potato Bowl is a delicious and healthy meal that is packed with flavor and nutrients. This colorful bowl combines crispy roasted chickpeas, sweet potatoes, leafy kale, fluffy couscous, and a soft-boiled egg. It is perfect for lunch or dinner and is sure to satisfy your hunger while keeping things nutritious.

Why Make This Recipe

This recipe is a great choice for many reasons. First, it is full of healthy ingredients that provide essential vitamins and minerals. Second, it is simple to prepare and can be made in under an hour. Lastly, this bowl is versatile; you can enjoy it as is or customize it with other favorite toppings.

How to Make Spiced Chickpea & Roasted Sweet Potato Bowl

Ingredients:

Roasted chickpeas
Cumin
Paprika
Garlic
Sweet potatoes
Kale
Couscous
Egg
Lemon
Tahini

Directions:

Preheat the oven. Spread the chickpeas on a baking sheet and sprinkle with cumin, paprika, and garlic. Roast until crispy.
While the chickpeas roast, cut the sweet potatoes into cubes and toss them on another baking sheet. Add kale to the same sheet. Roast until the sweet potatoes are tender.
Cook couscous according to the package instructions.
Boil an egg until soft-boiled.
Assemble the bowl by placing the roasted chickpeas, sweet potatoes, kale, and couscous together.
Top with the soft-boiled egg and drizzle with lemon tahini sauce.

How to Serve Spiced Chickpea & Roasted Sweet Potato Bowl

Serve the Spiced Chickpea & Roasted Sweet Potato Bowl warm. You can enjoy it as a quick lunch or a hearty dinner. Feel free to add your favorite hot sauce or extra spices for an added kick.

How to Store Spiced Chickpea & Roasted Sweet Potato Bowl

If you have leftovers, store them in an airtight container in the fridge. They can last for up to three days. To reheat, simply warm them in the microwave or on the stove.

Tips to Make Spiced Chickpea & Roasted Sweet Potato Bowl

Make sure to dry the chickpeas well before roasting for extra crispiness.
You can add other vegetables like bell peppers or carrots if you like.
For a vegan option, skip the egg or replace it with a plant-based protein.

Variation

You can customize this bowl by adding your favorite grains like quinoa instead of couscous. Alternatively, you can use different greens such as spinach or arugula instead of kale.

FAQs

1. Can I make this recipe in advance?
Yes! You can roast the chickpeas and sweet potatoes ahead of time. Just store them in the fridge and assemble the bowl when ready to eat.

2. Can I use canned chickpeas?
Absolutely! Canned chickpeas can save time. Just make sure to drain and rinse them before roasting.

3. What can I use instead of tahini?
If you don’t have tahini, you can use yogurt or a simple lemon dressing to add creaminess to the bowl.