Soups, Salads & Bowls

Chickpea and Sweet Potato Quinoa Bowl

This is a delicious and healthy lunch, and also a great vegan option. You can even roast the chickpeas and sweet potato ahead of time and store in the fridge and use them on your bowl the next day. Be sure to make my Spicy Miso Dressing to serve with it.

Chickpea and Sweet Potato Quinoa Bowl

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By Liz Serves: 1
Prep Time: 10 minutes Cooking Time: 30 Minutes

A lovely vegan lunch idea, served with my Spicy Miso Dressing.


  • 1 can of Chickpeas
  • 1 Sweet Potato or Yam
  • 2 tablespoons Olive Oil
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
  • 1/2 cup Tri-Color Quinoa, prepared
  • 2 handfuls of Arugula
  • 1/4 Avocado
  • Red Onion, sliced very thin
  • 1 bunch of Cilantro, chopped



Preheat oven to 425 degrees.


Drain and rinse the Chickpeas and then spread them on one half of a sheet pan.


Chop the Sweet Potato into bite-sized chunks with the skin on and spread on the other half of the sheet pan.


Pour the 2 tablespoons of Olive Oil evenly over the Chickpeas and Sweet Potato.


Sprinkle the Sea Salt and the Pepper evenly over both of them.


Now you have to get your hands dirty, toss all of this all together with your hands, still keeping the Chickpeas and the Sweet Potato separate, until the oil, salt and pepper coats all of the pieces evenly.


Let roast for 30 minutes.


Meanwhile, prepare the Quinoa by putting 1/2 cup of Quinoa and 1 cup of water in a pot. Bring to a boil, and as soon as reached a boil, cover the pot and turn burner to low. Let this cook for about 10-15 minutes until all the water is absorbed and then turn off the burner.


After 30 minutes, take the sheet pan out of the oven.


Assemble your salad by putting the handfuls of Arugula down, then putting the 1/2 of the Quinoa in next to the Arugula. Then put 1/2 of the Sweet Potato next to that.


Add the Chickpeas, Avocado, Red Onion and Cilantro on top.


Dress with my Spicy Miso Dressing and serve.

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