Repeat Dinners
Sweet Potato Chickpea Bowl
2 servings
분량10 minutes
활동 시간40 minutes
총 시간재료
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)
2 cups coleslaw mix (store-bought, cabbage, carrots etc.)
¼ cup cilantro (chopped, optional for extra freshness)
½ cup plain yogurt
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)
3 tbsp maple syrup
1 tsp chili flakes (add to maple syrup to make "hot syrup")
chipotle mayo
방향
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.
영양 정보
1회 제공량
-
칼로리
641.9 kcal
지방 전체
13.1 g
포화 지방
1.7 g
불포화 지방
9.1 g
트랜스 지방
-
콜레스테롤
-
나트륨
1706.9 mg
탄수화물 전체
118.5 g
식이섬유
17.1 g
총 당류
56.7 g
단백질
16.6 g
2 servings
분량10 minutes
활동 시간40 minutes
총 시간