Chipotle Sweet Potato Chickpea Power Bowl

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This colourful, meatless main is packed with protein and will satisfy even the heartiest of appetites. It’s perfect as a portable lunch or hunger-busting dinner.

5m
Prep time
40m
Cook time
590
Calories
13
Ingredients
4
Servings

Ingredients

Preparation

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What you'll need

billy_bee_liquid_honey_250_g_squeeze_800

Liquid Honey Squeeze

Chili Pepper Chipotle

Sea Salt Grinder

Ingredients

1/3 cup (75 ml) olive oil
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) Liquid Honey Squeeze
3/4 tsp (4 ml) Chili Pepper Chipotle
1/4 tsp (1 ml) Sea Salt Grinder
1 can (540 ml) chickpeas, drained, rinsed and patted dry
1 large sweet potato, peeled and cut in bite-size cubes
225 g cherry tomatoes (or about 32)
4 cups (1 l) lightly packed baby arugula or spinach
2 cups (500 ml) cooked and cooled quinoa or brown rice
1 large ripe avocado, peeled and cubed
1/2 cup (125 ml) cubed or crumbled feta cheese
1/3 cup (75 ml) raw unsalted pepitas (pumpkin seeds)

Nutrition information (per Serving)

590Calories
15mgCholesterol
530mgSodium
17gProtein
35gTotal Fat
12gFiber
53gCarbohydrates

Preparation

Preheat oven to 425°F (220°C).
Line large rimmed baking sheet with parchment paper. In large bowl, whisk oil, vinegar, honey, Chipotle Chili Pepper and salt; add chickpeas, sweet potato and tomatoes, tossing to coat. Transfer to prepared pan.
Roast in oven, stirring once halfway through, until chickpeas are golden and crisping up, sweet potatoes are tender and tomatoes are collapsed and wrinkly; about 40 minutes. Let cool on pan at least 10 minutes.
Divide arugula and quinoa among bowls. Top each with some of the chickpea mixture, the avocado and feta. Sprinkle with pepitas.
Test Kitchen Tip: Make it vegan by omitting the feta cheese and replacing honey with maple syrup.