Description
A delicious and nutritious power bowl packed with vitamins, minerals, and protein. Customize it with your favorite toppings for lunch or dinner.
Ingredients
Scale
- 1 medium sweet potato, sliced into rounds
- 1 cup canned chickpeas, rinsed & dried
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 cup chopped romaine or mixed greens
- 1 avocado, sliced
- 1 tsp flax seeds
- 1 tbsp light ranch or lemon-tahini dressing
Instructions
- Preheat oven to 200C (400F). Toss sweet potato slices and chickpeas with olive oil and spices. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway, until sweet potatoes are tender and chickpeas are crispy.
- Layer the chopped greens in a serving bowl.
- Top greens with roasted sweet potatoes, crispy chickpeas, avocado slices, and flax seeds. Drizzle with dressing just before serving.
Notes
Store leftovers separately in airtight containers for up to 3 days. Reheat the sweet potatoes and chickpeas before reassembling the bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: sweet potato, avocado, power bowl, vegan recipe, healthy meal