Sweet Potato Asperagus & Chickpea Bowl

Ingredients

Ingredients:

1 large sweet potato, peeled and cut into ½-inch cubes

1 bunch asparagus, ends trimmed, cut into 2-inch pieces

1 (15 oz) can chickpeas, drained, rinsed, and patted dry

2 tbsp olive oil, divided

1 tsp smoked paprika

½ tsp ground cumin

½ tsp garlic powder

¼ tsp chili powder (optional, for heat)

Salt and black pepper, to taste

1 lime, halved

1 avocado, sliced (optional)

Fresh cilantro or parsley, chopped (optional garnish)

Directions

Here’s the full recipe for the Smoky Paprika + Lime Sweet Potato, Asparagus & Chickpea Bowl — a simple, flavor-packed, tahini-free dish that works well as a main course.

---

Smoky Paprika + Lime Sweet Potato, Asparagus & Chickpea Bowl

Serves: 2–3

Time: 35 minutes

Instructions:

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment or foil.

2. Season and roast sweet potatoes + chickpeas:

In a bowl, toss sweet potato cubes and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, chili powder (if using), salt, and pepper. Spread out evenly on the baking sheet.

3. Roast for 15 minutes, then remove the sheet. Add asparagus to the pan, drizzle with remaining 1 tbsp olive oil, season with a pinch of salt and pepper, and toss gently to combine.

4. Roast everything for another 10–12 minutes, or until sweet potatoes are fork-tender, chickpeas are golden, and asparagus is just starting to brown at the tips.

5. Finish with lime:

Remove from oven and immediately squeeze fresh lime juice over the hot veggies. Toss gently.

6. Assemble bowls:

Spoon the mixture into bowls. Top with avocado slices and chopped herbs, if using. Add a final drizzle of olive oil or a few drops of hot sauce if you like.

---

Would you like me to convert this into a printable version or add a grain base like rice or farro for a heartier bowl?

Notes

Serve over a mexican rice or some other starch (lentils, possibly try mashed potatoes...)