Easy Curried Sweet Potato and Chickpea Bowls (Vegan)

These fragrant and deliciously easy curried sweet potato and chickpea bowls with harissa hummus dressing are easy to make and produce-packed. Great for a quick, healthy comfort food dinner.

Ingredients To Make Curried Sweet Potato and Chickpea Bowls:

• Sweet Potatoes: are a great source of fiber, potassium, beta-carotene, and vitamin C.
• Chickpeas: are an excellent protein source. I like to use canned chickpeas or the ones that come in a carton with no salt added, just be sure to drain and rinse them. 
• Veggies: red onion, salad greens, cucumber, yellow bell pepper.
• Curry Seasoning: This warm and comforting spice adds so much flavor to the sweet potatoes and chickpeas.
• Salt: to heighten the flavors.
• Oil: for roasting. I prefer to use olive oil.

Harissa Hummus Dressing:

• Hummus: being creamy and mild in flavor make it such a simple base for sauces or dressings.
• Lime: to add some acidity and to brighten up the flavors of the dressing.
• Harissa Paste: for a slightly spicy kick.
• Salt: to help bring out all of the flavors.
• Water: to thin out the dressing. Don’t worry, this won’t dilute the flavors.

How to make Curried Sweet Potato and Chickpea Bowls:

1. Preheat the oven to 400℉.
2. Drain and rinse the chickpeas.
3. Prep the veggies.  Chop the sweet potatoes, yellow bell pepper, and cucumber into bite-sized pieces and dice the red onion.
4. Coat. Add the sweet potatoes, chickpeas, olive oil, curry seasoning, and salt to a medium-sized bowl and mix until the sweet potatoes and chickpeas are fully coated in the seasoning and oil.
5. Roast.  Spread the chickpeas and sweet potatoes in a single layer on one side of a lined baking tray and roast for 20 minutes then remove the tray from the oven and add the peppers and onions to the other side of the tray and continue to roast for an additional 10 minutes.
6. Assemble.  Start with your greens and cucumbers and top with your roasted sweet potatoes, chickpeas, peppers, and onions. Drizzle with the harissa hummus dressing and enjoy!

For the Harissa Hummus Dressing:

1. Mix. In a small bowl, mix together the hummus, harissa, paste, lime juice, salt, and warm water. For a thinner dressing, feel free to tad more warm water.

Can I meal prep this recipe?

Absolutely! This recipe can be stored in the fridge for up to three days, you’ll just want to keep your cold salad greens separate until you are ready to eat. You’ll just reheat your roasted veggies and build your bowl.

MORE VEGAN RECIPES YOU’LL LOVE:

• Easy Cauliflower Shawarma Nourish Bowls (Vegan)
• Easy Creamy Vegan Orzo Bowls with Herby Yogurt Sauce
• Easy Curry Chickpea Salad Sandwiches (Vegan)

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