Sweet Potato Chickpea Bowl
This smoky, sweet, and savory sweet potato chickpea bowl features all essential macronutrients, and comes with a refreshing slaw. Perfect for meal prep or an easy dinner.
When you’re busy – and trust me, as a pregnant full-time content creator and cookbook author I know the feeling! There is another better than a dinner you can set and forget.
This sweet potato chickpea bowl is part of my sheet pan recipe series. Roasting veggies and chickpeas is one of the best ways to bring out flavors. Meanwhile, you get to make refreshing green coleslaw!
Why You’ll Love This Recipe
- The mix of smoky BBQ, roasted sweet potatoes, and creamy vegan coleslaw is unbeatable. Honestly, the flavors are amazing!
- It’s a super rounded meal – high in fiber, protein, and carbs to sustain you through the day.
- Make it ahead for easy grab-and-go lunches. If you love meal prep, you’ve landed on the right recipe.
- Good in any season – cozy in winter, refreshing in summer!
Key Ingredients
- Sweet Potatoes are naturally sweet and loaded with carbs and fiber.
- Chickpeas are a great plant protein source. They create a crunchy contrast to the soft potatoes.
- BBQ sauce adds smoky sweetness and ties the dish together.
- Coleslaw mix of green cabbage, shredded carrots (and possibly onions) is an easy way to get your veggies without slicing and dicing.
- Creamy yogurt dressing brings the crunchy coleslaw together and elevate the flavors with a bit of acidity.
Hack It!
- Serve it hot or cold! If you’re meal prepping, you can even wait for sweet potatoes and chickpeas to cool down and mix everything together into a salad.
- Add extra spice to your dish with some red chili flakes as garnish.
- I love chickpeas because they get a little crunchy in the oven. However, you can use whatever beans you’ve got in your cupboard.
- Similarly, you can customize your base. Try this with purple yams, roasted potatoes, or even cooked quinoa.
- Keep the coleslaw separate from your roasted veggies if you’re meal prepping.
How to Make Sweet Potato Chickpea Bowl
Step 1: Preheat oven to 400°F (200°C). Add sweet potato chunks and chickpeas to a large baking sheet.
Drizzle with olive oil, paprika, garlic powder, salt & pepper. Bake for 20 minutes, stirring halfway through.
Step 2: Remove from the oven, and drizzle the BBQ sauce over the chickpeas, and coat them using a spatula.
Return to the oven for an additional 10 minutes, until they are crispy and slightly saucy.
Step 3: In a bowl, mix together the plant-based yogurt, lime juice, dill, garlic powder, maple syrup (if using), and salt and pepper.
Step 4: Add the coleslaw mix to the dressing. Toss until completely coated.
Step 5: In serving bowls, add the base or sweet potato. Top with BBQ chickpeas.
Step 6: Add coleslaw to your bowl. Garnish with cilantro, avocado slices, or extra lime wedges if you like. Finish with chipotle mayo and hot syrup.
Frequently Asked Questions
Start with steps 1-4. Store the coleslaw separate from the roasted sweet potatoes and chickpeas.
When it is time to serve, you have the option to reheat sweet potatoes and chickpeas or serve cold. Proceed with steps 5-6.
I sure think so! You can use this “blueprint” to roast your kids’ favorite veggies and make sure they get all the nutrients they need.
More Plant-Based Bowls
- Cauliflower Sweet Potato Couscous Bowl
- Vegetarian Sheet Pan Broccoli
- Cucumber Chickpea Salad
- Fall Sheet Pan Dinner
- Roasted Cauliflower Salad
If you love cooking, join our Plant Cooking Club on Substack! Every Thursday, I share a meal plan that will help you eat more fiber (and plants in general). Plus, you get exclusive updates from my kitchen!
The Recipe: Sweet Potato Chickpea Bowl
Ingredients
- 2 sweet potatoes, medium, peeled and cubed to 1/2-inch chunks
- 15 oz chickpeas, 1 can, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup BBQ sauce, store-bought
Green coleslaw
- 2 cups coleslaw mix, store-bought, cabbage, carrots etc.
- ¼ cup cilantro, chopped, optional for extra freshness
Yogurt Sauce
- ½ cup plant-based yogurt, unsweetened
- 1 tbsp lime juice
- 1 tbsp fresh dill, chopped, or ½ tbsp dried
- ½ tsp garlic powder
- ½ tsp maple syrup, or agave
- salt and pepper, to taste
To serve
- 3 tbsp maple syrup
- 1 tsp chili flakes, add to maple syrup to make "hot syrup"
- chipotle mayo
Equipment
Instructions
Roasted Sweet Potatoes and Chickpeas
- Preheat oven to 400°F (200°C).
- On a large baking sheet, add the sweet potato chunks on one side and the chickpeas on the order. Drizzle both with olive oil, paprika, garlic powder, salt & pepper.
- Bake for 20 minutes, stirring halfway through.
- Remove from the oven, and drizzle the bbq sauce over the chickpeas only, and using a spatula, make sure they are coated. Return to the oven for an additional 10 minutes, until they are crispy and slightly saucy.
Creamy Vegan Coleslaw
- In a small bowl, mix together the plant-based yogurt, lime juice, dill, garlic powder, maple syrup (if using), and salt and pepper.
- Add the coleslaw mix to the bowl, and pour the yogurt sauce over top. Toss until completely coated.
Assemble the bowls
- In serving bowls, add the base or sweet potato. Top with BBQ chickpeas. Add coleslaw.
- Garnish with cilantro, avocado slices, or extra lime wedges if you like. Finish with a chipotle mayo and hot syrup.
Notes
- Serve it hot or cold! If you’re meal prepping, you can even wait for sweet potatoes and chickpeas to cool down and mix everything together into a salad.
- Add extra spice to your dish with some red chili flakes as garnish.
- I love chickpeas because they get a little crunchy in the oven. However, you can use whatever beans you’ve got in your cupboard.
- Similarly, you can customize your base. Try this with purple yams, roasted potatoes, or even cooked quinoa.
- Keep the coleslaw separate from your roasted veggies if you’re meal prepping.