Description
A delicious and nutritious bowl featuring sweet potatoes and chickpeas, perfect for World Vegan Day.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper.
- Spread the mixture on a baking sheet in a single layer.
- Bake for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
- Remove from the oven and let cool slightly.
- Serve in bowls, garnished with fresh parsley.
Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This dish can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg