Sweet Potato Chickpea Bowl

• servings: 2 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 641.9 kcal
• Total Fat: 13.1 g
• Saturated Fat: 1.7 g
• Unsaturated Fat: 9.1 g
• Sodium: 1706.9 mg
• Total Carbohydrate: 118.5 g
• Dietary Fiber: 17.1 g
• Total Sugars: 56.7 g
• Protein: 16.6 g