Are you seeking a deliciously balanced, nutritionally packed meal that’s as easy to prepare as it is satisfying? Look no further than our Harissa Chickpea and Sweet Potato Bowl! This vibrant, colorful dish brings together a host of beneficial ingredients into one simple, yet exotic recipe that serves four.
This recipe stars hearty sweet potatoes and chickpeas, both roasted to perfection with a smoky, spicy drizzle of harissa-infused olive oil. Sweet potatoes, a nutritional powerhouse, are loaded with vitamins, minerals, and dietary fiber. They’re particularly rich in beta-carotene, a powerful antioxidant that gives them their signature orange hue.
Paired with chickpeas, a fantastic plant-based protein source, they create a satisfying base for this dish. Chickpeas are also rich in fiber and boast an impressive mineral profile, with generous quantities of magnesium, iron, and zinc.
What’s more, we’ve added quinoa, a gluten-free pseudo-grain treasured for its high protein content and complete amino acid profile. Quinoa is also a great source of dietary fiber and B-vitamins, making it a fantastic addition to this nourishing bowl.
The greens in this recipe are represented by kale, a superfood known for its vast array of vitamins and antioxidants. Massaging the kale helps break down its fibers, improving its texture and allowing easier absorption of nutrients.
For some extra protein and healthy fats, we’ve incorporated edamame, avocado, and pumpkin seeds. Edamame, young soybeans, are rich in high-quality plant protein, fiber, and various vitamins and minerals. Avocados, on the other hand, contribute heart-healthy monounsaturated fats and fiber. Pumpkin seeds top the dish off with a nice crunch and a boost of nutrients, including antioxidants, iron, zinc, and magnesium.
The dressing for this bowl is a flavorful blend of tahini, turmeric, agave, and lemon juice. Tahini, made from sesame seeds, is rich in antioxidants and healthy fats. Turmeric is renowned for its anti-inflammatory and antioxidant properties. The agave nectar lends a touch of natural sweetness, while the lemon juice brings a refreshing tanginess to balance it out.
Besides being a feast for the taste buds, this Harissa Chickpea and Sweet Potato Bowl is delightfully easy to put together. With simple steps like roasting, cooking quinoa, massaging kale, and blending the dressing, it’s an ideal recipe for busy weeknight dinners or meal prep for the week ahead.
Experience the fusion of wholesome ingredients, enticing flavors, and the ease of preparation in this nourishing bowl. It’s a perfect harmony of health and taste, promising to keep you energized and satisfied!
Power Bowl (Harissa Chickpea and Sweet Potato Bowl)
Equipment
Ingredients
- 2 small sweet potatoes (4 cups diced)
- 3 cups (492 g) cooked chickpeas
- 1 tbsp olive oil
- 1 tbsp harissa paste
- 1 cup (170 g) dry quinoa
- 6 cups (402 g) kale
- 2 cups (296 g) frozen shelled edamame thawed
- 2 avocado
- 2 tbsp pepitas (pumpkin seeds)
Dressing
- 3 tbsp tahini
- ½ tbsp (0.5 tbsp) ground turmeric
- 1 tbsp agave syrup (or sweetener of choice)
- 1 lemon, juiced
- water - as needed
- pinch of salt
Instructions
- Preheat the oven to 350F/180C. Prepare a baking tray.
- Combine the olive oil and harissa in a bowl. Divide the mixture in two.
- Toss the diced sweet potatoes with half of the harissa oil and a pinch of salt. Spread them out on the baking tray and place in the preheated oven for 20 minutes.
- Toss the chickpeas with the remaining harissa oil. After the sweet potatoes have baked for 20 minutes, add the chickpeas to the same tray and continue to cook for another 20 minutes.
- While the sweet potatoes and chickpeas are roasting, rinse the quinoa well under cold water and cook according to the packet instructions.
- Prepare the kale by washing it thoroughly, removing the stems, and tearing it into bite-sized pieces. Massage the kale with a pinch of salt and 1/2 tsp of olive oil until it softens and reduces in volume.
- For the dressing, blend all the ingredients (tahini, turmeric, agave, lemon juice, water as needed, and a pinch of salt) until smooth. You can also whisk them together in a bowl.
- Once all the components are ready, divide the roasted sweet potatoes, chickpeas, cooked quinoa, massaged kale, defrosted edamame, diced avocado, and pumpkin seeds between 4 bowls. Drizzle the tahini-turmeric dressing over each bowl and enjoy your nutritious and delicious Power Bowl!
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