Sweet Potato and Roasted Chickpea Bowl

Plant-based proteins make for a simple but hearty meal loaded with fiber and heart-healthy monounsaturated fats. Sweet potatoes serve as a comforting base for this flavor-packed bowl, laced with rosemary and tangy balsamic vinegar. Roasting chickpeas makes them crunchy and irresistible — the perfect topper for a colorful bowl of goodness.

Active time: 20 minutes | Total time: 35 minutes

Sweet Potato and Roasted Chickpea Bowl

Ingredients

• 1 15-oz. can low sodium chickpeas, drained and rinsed
• 1 tbsp fresh rosemary, chopped, divided
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 1 clove garlic, pressed
• 1/2 tsp salt
• 4 cups cubed sweet potato, from about 2 medium potatoes
• 4 cups chopped kale
• 1/4 cup toasted walnuts, coarsely chopped

Directions

Preheat the oven to 400°F (205°C). Place the drained chickpeas on a kitchen towel and fold the towel over to enclose them. Rub gently to loosen the skins, then discard the skins. Transfer the chickpeas to a sheet pan.

Drizzle 1 tbsp olive oil over the chickpeas, add 2 tsp of the chopped rosemary, and toss to coat. Roast for 25–30 minutes, or until the chickpeas are crisp. Remove from the oven and let cool slightly.

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, remaining 1 tsp rosemary, garlic, and salt to make the dressing.

Cube the sweet potatoes and place them in a steamer basket set over simmering water. Steam for about 5 minutes, or until tender when pierced with a paring knife. 

Meanwhile, place the chopped kale in a large bowl and pour the dressing over it. Massage the kale with your hands for about 1–2 minutes, until slightly softened and well coated. Divide the dressed kale evenly among 4 bowls, then top each bowl with sweet potatoes.

Top each bowl with one-quarter of the roasted chickpeas and sprinkle with the chopped walnuts. Serve immediately.

Serves: 4 | Serving Size: About 2 1/2 cups per serving

Nutrition (per serving): Calories: 371; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 493mg; Carbohydrate: 48g; Dietary Fiber: 12g; Sugar: 8g; Protein: 10g

Nutrition Bonus: Calcium: 15%; Iron: 18%; Potassium: 723mg; Vitamin A: 377%; Vitamin C: 45%

Originally published August 25, 2018; Updated March 2026

The post Sweet Potato and Roasted Chickpea Bowl appeared first on MyFitnessPal Blog.