Sweet Potato & Chickpea Bowls {Recipe}

What more can we say or read about Covid-19, staying at home, and how our lives have changed? I've never eaten or cooked at home so much in my entire life.

While it's not easy to find chickpeas in grocery stores these days I eventually did. This recipe patiently waited until that lucky day and it was worth the wait!

​The next time you can get your hands on 30 ounces of chickpeas (also called garbanzo beans) you've got to make these sweet potato & chickpea bowls.

For more recipes like this one check out the recipes page. 

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This recipe is perfect! It's got warm and cool ingredients, smooth, soft, and crunchy textures, and it's super nourishing. It requires only ONE cooking step, roasting the seasoned sweet potatoes and chickpeas in the oven, and you're done.

These sweet potato & chickpea bowls make a great lunch or an outdoor dinner for a warm day. You could even set up an assembly line of the toppings and let your hungry friends and family build their own bowls. 

I found the recipe in Bon Appetit Magazine's March 2020 edition and made a few modifications of my own. 

Sweet Potato & Chickpea Bowls {Recipe}

This recipe makes 4 servings/bowls

Ingredients:

• 4 medium sweet potatoes, cut into 1/2 inch rounds
• 30 ounces of canned chickpeas, drained & rinsed
• 1.5 cups of plain Greek yogurt
  
  • with whole milk, thicker = better
• 2 lemons, juiced and divided in two 
  • don't mess around with fake lemon juice, get my favorite citrus squeezer
• 1 medium fennel bulb, halved and thinly sliced 
• 1 cup of fresh parsley, coarsely chopped
• 3 garlic cloves, minced
• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 Tablespoon of roasted pumpkin seeds
  
  • or any similarly crunchy seeds
• 6 Tablespoons of extra virgin olive oil (EVOO) + more for drizzling on top
• Salt & pepper

A finished sweet potato & chickpea bowl

Directions:

Cook the seasoned sweet potatoes and chickpeas. Preheat the oven to 400 F. In a large bowl combine garlic, coriander, cumin, and 6 Tablespoons of the EVOO. Throw in the sweet potatoes and chickpeas, season with salt and pepper, and toss until the seasoning covers it all. Transfer to a rimmed baking sheet or two, you want it all to be flat and relatively spread out. Cook these in the oven for 35 - 40 minutes, until they're tender and visibly cooked.

Prep the yogurt. Combine yogurt, remaining lemon juice, and a pinch of salt. 

Prep the fennel mixture. In yet another small bowl combine the fennel, parsley, remaining lemon juice, and a pinch of salt. 

Assemble the bowls! Start with the yogurt, layer the warm sweet potatoes and chickpeas, top with fennel mixture, and finish with crunchy pumpkin seeds and a drizzle of EVOO. ​

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Printable Recipe

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