February 15, 2016

Roasted Sweet Potato, Broccoli and Chickpea Bowls

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Cozy and comforting, these roasted sweet potato, broccoli and chickpea bowls are a perfect healthy and easy dinner! With roasted veggies, crunchy pita chips and a cinnamon tahini drizzle. Dairy free and vegan.

A grey dish filled with Sweet Potato, Broccoli and Chickpea Bowls.

Roasted veggies. They are like a big giant hug for me during the winter.

Yes, I am definitely one of those people who eat them all year round (even during the heat of summer!), but right now? They are just the best. 

Which brings us to these roasted sweet potato bowls. An absolute staple at our house.

Although come to think about it, so is any other meal in a bowl. Soup … chili … random roasted vegetables along with grains or beans. Yup, they definitely make up the majority of our weekly menu. 

And let’s be honest, I’m pretty darn stuck in my ways at this point. Which would explain why we eat these bowls at least once every other week.

But anyway, let’s chat it up about these bowls specifically.

A grey dish filled with homemade pita chips.

Now, when I originally started making this recipe, I was stuffing everything into pita pockets. Which you can certainly still do.

But. The crispy pita chips? That’s where the magic is.

You have the crunchy awesome salty pita chips … along with roasted spiced sweet potatoes and broccoli … along with a generous drizzle of sort of warming tahini sauce. And together? Major dinner love.

While you can absolutely just buy pita chips, I would encourage you to give homemade ones a go. They really only take about 10 minutes to make, are super simple and I promise, just so good.

Hearty, healthy, fun. Now that’s how we do dinner.

A grey dish filled with Sweet Potato Chickpea Bowls with a fork to the side.

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Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Cozy and comforting, these roasted sweet potato, broccoli and chickpea bowls are a perfect healthy dinner recipe! With crunchy pita chips and a cinnamon tahini drizzle!

Roasted Sweet Potato, Broccoli and Chickpea Bowls

Yield: about 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Cozy and comforting, these roasted sweet potato, broccoli and chickpea bowls are a perfect healthy and easy dinner! With roasted veggies, crunchy pita chips and a cinnamon tahini drizzle. Dairy free and vegan.

Ingredients

For the veggies:

  • 1 medium red onion, sliced
  • 2 medium-large sweet potatoes (about 1 ¾ pounds), cut into ½ inch chunks
  • 4 cups bite-sized broccoli florets
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 (15 ounce) can chickpeas, drained and rinsed

For the pita chips:

  • 3 large whole wheat pitas, cut into triangles
  • salt and pepper, for sprinkling

For the sauce:

  • ¼ cup tahini
  • juice of ½ a lemon
  • 1 teaspoon pure maple syrup
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 2 ½ tablespoons water (or more as needed)

For serving:

  • sliced raw almonds, for garnish

Instructions

For the veggies:

  1. Preheat the oven to 400ºF.
  2. Add the red onion, sweet potatoes and broccoli to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the chili powder, salt and pepper. Toss to combine and spread in an even layer.
  3. Bake for about 25 to 30 minutes, stirring once halfway through, until tender and starting to brown.
  4. Remove from the oven and stir in the chickpeas. Season with additional salt / pepper to taste if needed. Maintain the oven temperature.

For the pita chips:

  1. Line a large baking sheet with parchment paper. Place the pita bread triangles on the baking sheet in a single layer. Mist with olive oil or nonstick cooking spray (or brush lightly with olive oil), then sprinkle with salt and pepper.
  2. Bake for 5 minutes in the 400ºF oven, then flip the pita wedges over. Return to the oven and bake for an additional 4 to 5 minutes, until they are nice and crispy (keep an eye on them on the second side to be sure they don’t burn!).

For the sauce:

  1. While the chips are baking, add the tahini, lemon juice, maple syrup, cinnamon, salt and water to a small bowl. Whisk until combined. Add additional water if needed, a teaspoon or so at a time, to get the sauce to a consistency that you can drizzle.

To serve:

  1. Scoop some of the veggie / chickpea mixture into a bowl. Top with a generous drizzle of the sauce and a sprinkle of almonds. Serve with the pita chips!

Notes

Both the veggie mixture and the tahini sauce can be made in advance. Store in separate containers in the refrigerator. You may need to add extra water to the sauce to get it to loosen back up when you go to serve.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 911mgCarbohydrates: 58gFiber: 11gSugar: 14gProtein: 13g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Mediterranean / Category: Main Dish
Dairy Free, Main Dish, Meatless, Recipes (ALL), Vegan, Vegetarian, Weeknight
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