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In today's health-conscious world, finding nutritious and delicious meal options can be a challenge. Enter the Crunchy Delight: Crispy Chickpea and Sweet Potato Bowls. This vibrant recipe not only satisfies your taste buds but also offers a wealth of vitamins, minerals, and plant-based protein. Perfect for lunch, dinner, or meal prep, these bowls are a delightful way to incorporate wholesome ingredients into your diet. Let's dive into how to make this easy and flavorful dish that will surely impress family and friends.

Crispy Chickpea and Sweet Potato Bowls

Discover the delicious and nutritious Crunchy Delight: Crispy Chickpea and Sweet Potato Bowls! This vibrant recipe combines protein-packed chickpeas with sweet, caramelized sweet potatoes, creating a satisfying meal perfect for lunch, dinner, or meal prep. With a variety of seasonings and optional toppings, you can customize this dish to suit your tastes. Enjoy a bowl full of flavors and health benefits, making it an ideal choice for anyone seeking a wholesome diet!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 medium sweet potatoes, peeled and diced into 1-inch cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

4 cups baby spinach or mixed greens

1 avocado, sliced

1/4 cup feta cheese, crumbled (optional)

1/4 cup tahini dressing (store-bought or homemade)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the chickpeas: In a mixing bowl, combine the drained chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss well until the chickpeas are evenly coated.

      Prepare the sweet potatoes: In another bowl, toss the diced sweet potatoes with the remaining tablespoon of olive oil, salt, and pepper.

        Bake: Spread the seasoned chickpeas on one side of a large baking sheet and the sweet potatoes on the other. Bake in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and crispy, and the chickpeas are golden and crunchy, stirring halfway through.

          Assemble the bowls: In serving bowls, layer a generous handful of baby spinach or mixed greens. Top with the roasted sweet potatoes and crispy chickpeas.

            Add toppings: Arrange slices of avocado on top, sprinkle with crumbled feta cheese (if using), and drizzle with tahini dressing.

              Garnish and serve: Finish with chopped fresh parsley, enjoy your Crispy Chickpea and Sweet Potato Bowls warm, and dig in!

                Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings