salad and dressings

Chipotle Sweet Potato Chickpea Power Bowl

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.
5 min
PREP TIME
40 min
COOK TIME
590
CALORIES
13
INGREDIENTS

INGREDIENTS

  • 1/3 cup (75 mililiter) olive oil
  • 3 tablespoon (45 mililiter) apple cider vinegar
  • 1 tablespoon (15 mililiter) Liquid Honey Squeeze
  • 3/4 teaspoon (4 mililiter) Chili Pepper Chipotle
  • 1/4 teaspoon (1 mililiter) Sea Salt Grinder
  • 1 can (540 mililiter) 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 mililiter) cooked and cooled quinoa or brown rice
  • 1 large ripe avocado, peeled and cubed
  • 1/2 cup (125 mililiter) cubed or crumbled feta cheese
  • 1/3 cup (75 mililiter) raw unsalted pepitas (pumpkin seeds)

Preparation

  • 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.
  • 5 Test Kitchen Tip: Make it vegan by omitting the feta cheese and replacing honey with maple syrup.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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