Vegan sweet potato and chickpea bowl with broccoli
Vegan sweet potato and chickpea bowl with broccoli and olive oil. Ready in 40 minutes, with 420 kcal and 14 g protein per serving.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 25 min
- Total time: 40 min
- Calories: 420 kcal per serving
- Protein: 14 g
- Fat: 12 g
- Carbs: 55 g
Ingredients
- 300g sweet potato
- 1 tin of chickpeas
- 250g broccoli
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp paprika
Method
You’ll need: oven · frying pan · baking tray · chopping board · knife · mixing bowl
- Peel the sweet potato, cut it into large cubes and rinse the chickpeas thoroughly under running water.
- Toss the sweet potato cubes and chickpeas with a spoonful of olive oil and the paprika on a baking tray.
- Roast the veg in the oven at 200 °C (180 °C fan) for a good 20 minutes, until the chickpeas have a crispy coating.
- Cut the broccoli into small florets and steam them in a pan with a little water for 5 minutes until tender-crisp.
- Arrange all the components in a deep bowl and drizzle with the rest of the olive oil and the vinegar.
Good to know
The sweetness of the sweet potato goes beautifully with the slightly bitter broccoli.
Swaps
Broccoli → Brussels sprouts (in the colder months, roasted Brussels sprouts bring an even more intense, nutty note to this bowl).
Cooking tips
For chickpeas to get properly crisp in the oven, they need to be completely dry before you toss them in oil.
Storage
The roasted veg is easy to make the evening before and also tastes good cold as a filling salad.
Allergens
Completely gluten-free, lactose-free and nut-free.
Dairy-free recipes
