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Main Courses Vegan Vegetarian Gluten-Free Protein-Rich Lactose-Free 35 min

chickpea and sweet potato power bowl.

Chickpea and Sweet Potato Power Bowl — plated and ready to serve
Per serving
Calories 438
Protein 17g
Carbs 65g
Fat 12g
№ 01

ingredients.

  • Chickpeas 80.00 g
  • Sweet Potato 60.00 g
  • Olive Oil 5.00 ml
  • Cumin 0.25 tsp
  • Smoked Paprika 0.25 tsp
  • Spinach 30.00 g
  • Pumpkin Seeds 5.00 g
  • Lemon 0.50 piece
№ 02

cook it.

  1. № 01

    Rinse and drain chickpeas. Pat them dry with a paper towel.

  2. № 02

    Preheat the oven to 200°C (400°F).

  3. № 03

    Peel and cut sweet potatoes into cubes.

  4. № 04

    Place sweet potatoes on a baking sheet, drizzle with olive oil, sprinkle with cumin, and toss to coat evenly.

  5. № 05

    Spread chickpeas on another baking sheet, drizzled with olive oil and sprinkle with smoked paprika.

  6. № 06

    Roast both sweet potatoes and chickpeas in the oven for 25-30 minutes, turning halfway through the cooking time until they are golden and crispy.

  7. № 07

    Toast pumpkin seeds in a dry pan over medium heat for about 5 minutes until they start to pop and turn golden.

  8. № 08

    Mix roasted sweet potatoes and chickpeas with spinach in a large bowl.

  9. № 09

    Serve topped with toasted pumpkin seeds and lemon wedges for a nutritious and satisfying meal.

№ 03 — The week around it

cook this once.
plan the rest.

Two minutes of quiz. A week of recipes built around your fridge, your week, and your macros — including this one if you want it again.

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