Sweet Potato Veg Bowl
This vibrant Sweet Potato Veg Bowl combines roasted sweet potatoes, crispy chickpeas, creamy avocado, fresh spinach, broccolini, and sweet mango for a balanced, colorful, and satisfying meal that’s perfect for any time of day.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 bunch broccolini, lightly steamed or roasted
- 1 ripe avocado, sliced
- 1 mango, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Toss chickpeas with the remaining oil and paprika. Arrange both on separate sides of the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until the sweet potatoes are golden and chickpeas are crispy.
- Layer spinach in a serving bowl. Add broccolini, roasted sweet potatoes, chickpeas, mango slices, and avocado.
- Drizzle with lemon juice or your favorite dressing before serving.
Notes
- Roast extra chickpeas for snacks or other meals.
- Slice avocado and mango just before serving for the best texture and color.
- Try adding quinoa or couscous for extra bulk and protein.
Find it online: https://tastyze.com/sweet-potato-veg-bowl/