Roasted Sweet Potato Chickpea Grain Bowls
Brown rice is topped off with roasted sweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal option.
Servings: 6 servings
Ingredients
- 4 cups cooked brown rice or other grains such as quinoa or cous
- 2 large sweet potatoes peeled and diced
- 1 15 oz. can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 4 green onions chopped
- 1/3 cup fresh chopped parsley
- 1/4 cup toasted pumpkin seeds
- 1/4 cup crumbled feta
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 clove garlic minced
- 2 teaspoons sriracha sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees. Divide rice between four large serving bowls.
- In a medium bowl, toss together diced sweet potatoes, chickpeas, olive oil, cumin, chili powder, salt, pepper and garlic. Spread in an even layer on a large baking sheet.
- Bake for about 10-15 minutes, or until sweet potatoes and chickpeas are golden brown, stirring once halfway through cooking.
- Divide sweet potato mixture evenly between bowls. Top with green onion, parsley, pumpkin seeds and feta.
- Whisk together ingredients for dressing in a small bowl and drizzle over bowls. Serve immediately.