Description
A nutritious and delicious bowl of roasted chickpeas, sweet potatoes, and broccoli, drizzled with a creamy peanut sauce.
Ingredients
Scale
- 1 can chickpeas (drained, rinsed, and patted dry)
- 1 tablespoon olive oil or avocado oil
- 1 medium sweet potato (cubed)
- 2 cups broccoli florets
- 2 cups cooked brown rice, quinoa, or farro
- Salt and pepper to taste
- 1/2 teaspoon garlic powder or paprika (optional)
- 1/4 cup natural peanut butter
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar or lime juice
- 1 garlic clove (minced)
- 2–3 tablespoons warm water (to thin)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss chickpeas with half the oil, salt, pepper, and optional spices. Spread on one side of the baking sheet.
- Toss cubed sweet potatoes with remaining oil and seasoning. Spread on another section of the baking sheet with broccoli florets.
- Roast for 25–30 minutes, flipping halfway through, until chickpeas are crispy and vegetables are tender and golden.
- Meanwhile, whisk together all peanut sauce ingredients in a small bowl, adding warm water to reach desired consistency.
- Assemble bowls with a base of cooked grains, roasted chickpeas, and vegetables.
- Drizzle generously with peanut sauce and serve warm or chilled.
Notes
- This dish can be served warm or chilled, making it versatile for meal prep.
- You can substitute the chickpeas for any other type of beans if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg