Chipotle Sweet Potato Chickpea Power Bowl

Chipotle Sweet Potato Chickpea Power Bowl

Club House Kitchens

By: Club House Kitchens

Made With:

Club House McCormick Gourmet

This colourful, meatless main is packed with protein and will satisfy even the heartiest of appetites. It’s perfect as a portable lunch or hunger-busting dinner.

Recipe Info

  • Prep Time:

    5m

  • Cook Time:

    40m

  • Servings:

    4

  • User Rating:

Ingredients

  • 1/3 cup (75 ml) olive oil
  • 3 tablespoon (45 ml) apple cider vinegar
  • 1 tablespoon (15 ml) honey
  • 3/4 teaspoon (4 ml) McCormick Gourmet™ Chipotle Chili Pepper
  • 1/4 teaspoon (1 ml) Club House® Sea Salts Grinder
  • 1 can (540 ml) chickpeas, drained, rinsed and patted dry
  • 1 large sweet potato, peeled and, cut in bite-size cubes
  • 225 gram cherry tomatoes (or about 32)
  • 4 cups (1 liter) lightly packed baby arugula OR spinach
  • 2 cups (500 ml) cooked and cooled quinoa OR brown rice
  • 1 large ripe avocado, peeled and cubed
  • 1/2 cup (125 ml) cubed or crumbled feta cheese
  • 1/3 cup (75 ml) raw unsalted pepitas (pumpkin seeds)

Nutrition Information

(per serving)

  • Calories 590
  • Cholesterol 15
  • Protein 17
  • Saturated Fat 7
  • Sodium 530

This colourful, meatless main is packed with protein and will satisfy even the heartiest of appetites. It’s perfect as a portable lunch or hunger-busting dinner.

Key products

A glass jar of Mcc Grmt Chipotle Chili Pepper 33G featuring a grey flip-top lid and a label with the McCormick Gourmet logo and an illustration of red chili peppers.
A vibrant and nutritious grain bowl featuring roasted sweet potatoes, chickpeas, and tomatoes alongside fresh avocado and feta cheese, perfectly seasoned with Mcc Grmt Chipotle Chili Pepper 33G.

McCormick Gourmet™ Chipotle Chili Pepper, 33g

Instructions

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Line large rimmed baking sheet with parchment paper. In large bowl, whisk oil, vinegar, honey, Chipotle Chili Pepper and salt; add chickpeas, sweet potato and tomatoes, tossing to coat. Transfer to prepared pan.
  3. Roast in oven, stirring once halfway through, until chickpeas are golden and crisping up, sweet potatoes are tender and tomatoes are collapsed and wrinkly; about 40 minutes. Let cool on pan at least 10 minutes.
  4. Divide arugula and quinoa among bowls. Top each with some of the chickpea mixture, the avocado and feta. Sprinkle with pepitas.

Test Kitchen Tip:

  • Make it vegan by omitting the feta cheese and replacing honey with maple syrup.

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