Autumn Harvest Chickpea Bowls
Autumn Harvest Chickpea Bowls are a colorful, nutritious dish that celebrates fall’s bounty. Packed with roasted sweet potatoes, Brussels sprouts, and protein-rich chickpeas, this cozy bowl is drizzled with a delicious maple-Dijon dressing. It’s not only visually appealing but also versatile and perfect for meal prep or family dinners. Enjoy the vibrant flavors of autumn in every satisfying bite!
- 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) low-sodium chickpeas, rinsed and drained
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 2 cups Brussels sprouts, halved
- 1 medium red onion, sliced into wedges
- 3 tbsp extra virgin olive oil (divided)
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss diced sweet potatoes, halved Brussels sprouts, and red onion with 2 tablespoons of olive oil, salt, and pepper until well-coated.
- Spread the veggies on a baking sheet lined with parchment paper and roast for 25-30 minutes or until tender and slightly crispy.
- While veggies roast, mix remaining olive oil, maple syrup, Dijon mustard, salt, and pepper in a small bowl. Toss chickpeas in this mixture until coated.
- After roasting the vegetables, stir in the seasoned chickpeas. Serve warm in bowls; add toppings like nuts or seeds if desired.
Nutrition
- Serving Size: 1 bowl (approximately 360g)
- Calories: 380
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
Keywords: For added protein, include quinoa or swap chickpeas for black beans. Experiment with seasonings like smoked paprika or curry powder for extra flavor. Store leftovers in an airtight container in the fridge for up to three days.