Autumn Harvest Chickpea Bowl
Discover the warmth of fall with this nutritious Autumn Harvest Chickpea Bowl. Packed with roasted sweet potatoes, colorful bell peppers, and protein-rich chickpeas, this vibrant dish is drizzled with creamy tahini dressing for a satisfying meal. Perfect for cozy evenings or meal prep, it’s as delicious as it is visually appealing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium sweet potato (about 8 oz), diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cups kale or spinach
- 3 tbsp tahini
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss diced sweet potatoes, red bell pepper, and red onion with olive oil, cumin, paprika, salt, and pepper until evenly coated.
- Spread the vegetables on the prepared baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized.
- While the veggies roast, heat a splash of olive oil in a skillet over medium heat. Sauté the kale or spinach until wilted (about 2 minutes).
- Once the veggies are done roasting, combine them with sautéed greens and chickpeas in a large bowl.
- Drizzle tahini dressing over the top before serving warm.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 350
- Sugar: 6g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Substitute chickpeas with lentils or add toppings like feta cheese or roasted pumpkin seeds for extra flavor and crunch. This bowl can be prepared ahead of time; just store components separately in airtight containers.