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Chickpeas are more than just a trendy ingredient; they are a staple in many cultures around the world, from Middle Eastern hummus to Indian curries. Packed with protein, they provide a substantial source of this essential nutrient, making them particularly appealing for those following a plant-based diet. In addition to protein, chickpeas are rich in dietary fiber, which aids digestion and promotes a feeling of fullness. This makes them an excellent choice for weight management and overall health.

Crispy Chickpea and Sweet Potato Bowls

Discover the vibrant and nutritious Crispy Chickpea and Sweet Potato Bowls, a perfect meal for anyone seeking a healthy, plant-based option. Packed with protein-rich chickpeas and antioxidant-filled sweet potatoes, this delicious dish is not only satisfying but also visually appealing. Elevate your bowl with fresh greens, creamy avocado, and a drizzle of tahini dressing for an extra layer of flavor. Enjoy this wholesome meal any day of the week!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil, divided

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

4 cups baby spinach or a mix of greens

1 ripe avocado, sliced

1/4 cup feta cheese, crumbled (optional)

1/4 cup tahini dressing (store-bought or homemade)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    Season the Chickpeas: In a medium mixing bowl, place the drained and rinsed chickpeas. Add 1 tablespoon of olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Toss everything together until the chickpeas are thoroughly coated in the seasoning.

      Season the Sweet Potatoes: In a separate bowl, combine the diced sweet potatoes with the remaining tablespoon of olive oil, along with a pinch of salt and black pepper. Toss to evenly coat all pieces.

        Roast the Veggies: On a large baking sheet, spread the seasoned chickpeas on one half and the sweet potatoes on the other. Bake in the preheated oven for about 25-30 minutes, or until the sweet potatoes are golden and tender and the chickpeas are crispy. Make sure to stir them halfway through for even roasting.

          Assemble the Bowls: In four serving bowls, start with a generous handful of baby spinach or mixed greens as the base.

            Add Roasted Goodness: Take the roasted sweet potatoes and crispy chickpeas out of the oven and layer them both on top of the greens in each bowl.

              Finish with Toppings: Top each bowl with slices of creamy avocado, sprinkle with crumbled feta cheese if desired, and drizzle liberally with tahini dressing for a rich, nutty flavor.

                Garnish and Serve: Enhance your bowls with a sprinkle of freshly chopped parsley. Enjoy your delicious Crispy Chickpea and Sweet Potato Bowls warm, allowing all the flavors to shine!

                  Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings