"Easy vegan sheet pan dinner with crispy chickpeas"
Crispy Chickpea and Sweet Potato Bowl with Greens and Honey Tahini Dressing
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Prep time 25mins
Cook time 45mins
Serves or Makes: 4
Recipe Card
Crispy Chickpea and Sweet Potato Bowl with Greens
ingredients
- 2 chopped sweet potatoes
- 15 oz drained and rinsed chick peas
- 1 bunch chopped kale
- 3 cups baby arugula
- 1 cup quinoa
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Method
Step 1
Preheat the oven too 400 degrees and line a large sheet pan with parchment paper
Step 2
Peel and dice your sweet potatoes into equal size chunks
Step 3
Drain and rinse the chickpeas and blot dry with paper towels
Step 4
Add the sweet potatoes to one half of the sheet pan and add the chickpeas on the other side. Drizzle the olive oil, honey, salt and pepper over both and toss with clean hands to coat.
Step 5
Roast for 25-30 mins tossing once during cooking to make sure all sides get crisped.
Step 6
Meanwhile, cook the quinoa according to package directions and set aside
Step 7
Remove the sheet pan from the oven and then remove the chickpeas and set aside. Add the kale to the sheet pan where the chickpeas were – there may be some honey and olive oil left on the parchment you can toss the kale with and if not add a small drizzle of olive and return to the oven for 5-10 mins until the kale is wilted and just beginning to crisp on the edges.
Step 8
Make your dressing by whisking all the ingredients together in a pyrex until smooth
Step 9
Assemble your bowls – divide baby arugula, cooked and fluffed quinoa, crispy chickpeas, kale and sweet potatoes and drizzle liberally with dressing, top with chili flakes if desired.
For the Tahini Dressing
ingredients
- 1/2 cup tahini
- 2 tablespoons honey
- 1 teaspoons sesame oil
- 1/2 teaspoon grated ginger
- 2 tablespoons water
- 2 tablespoons light tamari
- 1/2 teaspoons sriracha