FIGS AND FLIGHTS
  • home
  • life
    • life and links
    • at home
  • food
    • Recipes
    • Kitchen Tips
  • travel
    • Travel in the USA
    • Travel the World
    • Travel Tips
    • Seattle
    • Disney + Universal
  • {Events}
  • {Videos}
  • About

Life fueled by food and travel.

Sweet Potato & Chickpea Bowls {Recipe}

5/29/2020

0 Comments

 
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. 

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. 
Picture

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
Picture
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. ​

Printable Recipe

Picture
If you try and enjoy this recipe, please let me know! Send it to me via Facebook, Instagram, or email and use the hashtag #figsandflightsrecipes :)

If Pinterest is where you save your best recipes pin it here!

Similar Posts

0 Comments



Leave a Reply.

    Hello, I'm Angela.

    Figs and Flights is all about traveling near and far & eating great food both at home and away. 

    Picture
    ​Learn More>>

    Let's Connect.


    Search Here:


      Receive updates via email:

    Sign Me Up!

    Figs and Flights via Instagram:


    Categories

    All
    Advent
    Almond Butter
    Amusement Parks
    At Home
    Austin
    Babies
    Baking
    Banana
    Barcelona
    Bloody Mary Bar
    Books
    Breakfast
    Brunch
    Buffalo
    Cake
    California
    Canada
    Cannoli
    Carry On
    Carry-On
    Cauliflower
    Chocolate
    Christmas
    Cocktail
    Cookies
    Cooking
    Corn
    Cous Cous
    Dip
    Dippy Eggs
    Disney
    DISNEYLAND
    Disneyland Paris
    Dole Whip
    Drinks
    Eat 'N Park
    Eggs
    Epcot
    Events
    Fallingwater
    Fav 5
    Fav Five
    Festivals
    Figs
    Flights
    Florence
    France
    Garden
    Giveaway
    Halloumi Cheese
    Halloween
    Hawaii
    HI
    Hollywood Studios
    Home
    Hummus
    International Travel
    Ireland
    Italy
    Japan
    Kauai
    Kenzie Faye
    Kids
    Kitchen Tips
    Las Vegas
    Life And Links
    Magic Kingdom
    Markets
    Maryland
    Meal Planning
    Middle Eastern
    Mochi Ice Cream
    Nashville
    NYC
    Ocean City
    Oregon
    Packed Lunch Project
    Packing
    Paris
    Pasta
    Peanut Butter
    Penn State
    Pierogies
    Pittsburgh
    Pizza
    Pncpark
    PNW
    Poke
    Portugal
    Printables
    Productivity
    Recipe
    Rome
    Salad
    Seattle
    Sicily
    Smoothie
    Snacks
    Spain
    Summer
    Sweets
    Tequila
    Texas
    The Cabin
    Trader Joe's
    Travel
    Travel Tips
    Tried It
    Universal Studios
    Vancouver
    Vegetarian
    Video
    Walt Disney World
    Watermelon
    Weddings
    Yoga

Home

About Me

Recipes

In Seattle

Contact

  • home
  • life
    • life and links
    • at home
  • food
    • Recipes
    • Kitchen Tips
  • travel
    • Travel in the USA
    • Travel the World
    • Travel Tips
    • Seattle
    • Disney + Universal
  • {Events}
  • {Videos}
  • About