Chickpea & Sweet Potato Veggie Bowl

Hi everyone! If you follow me on Instagram (@cquinn_rd) you probably saw me make this dish about a week ago! I figured I would actually do a recipe post so you have step by step instructions on how to make one of my FAVORITE lunches. This is one of the easiest lunches to prep for my work week and is so, so yummy! Packed with veggies and a little added protein from the chickpeas, this is the perfect balanced lunch to satisfy my tummy.

I’m not a huge fan of kale, but sautéing the kale in a little olive oil helps break down the leaves and make it softer and a little charred. I use typically use olive oil if I am choosing an oil to cook with, but you can choose what you like best. If I’m not using olive oil, my other go-to is canola!

If you tend to eat smaller portions, this recipe will yield 4 servings. If you need a little more bulk to my meal, this can be portioned into 3 servings instead.


Chickpea and Sweet Potato Veggie Bowl

  • Servings: 3-4
  • Difficulty: easy with some prep involved
  • Print


  • 1 full head of kale (about 4 cups raw)
  • 1, 15oz can chickpeas, rinsed
  • 1-2 extra large sweet potatoes (about 2.5 cups chopped)
  • 1.5 cups frozen broccoli
  • 1-2 Tbsp olive oil (or oil of choice)
  • 1/2 large yellow onion
  • sweet potato seasonings: garlic powder, black pepper, paprika
  • chickpea seasonings: garlic powder, black pepper, paprika, salt
  • kale and onion seasonings: garlic powder, onion powder, black pepper, red pepper flake
  • 1 Tbsp shredded moz cheese per serving (4 Tbsp total)
  • sriracha to taste (may sub other toppings such as salsa, or pico)


Pre-heat your oven to 400 degrees.

Chop the sweet potatoes into small, hash brown size pieces. On a greased baking sheet, spread out the potatoes before adding a little extra spray or oil on top and seasoning them. Season to taste. I didn’t provide exact measurements because I honestly don’t typically measure seasonings unless its absolutely necessary. If you like a lot of seasoning, add a lot of seasoning!

Do the same thing with the chickpeas, just be sure you drain and rinse them first. The sweet potatoes will roast for about 30 minutes, the chickpeas about 15 minutes. Once both have finished, take them out and let them cool (unless you are eating this right away and not meal prepping!).

In a large skillet, sauté the chopped kale and onions in olive oil. You can add a little water to help the kale wilt. If you choose to do this, don’t add too much water or it will splatter due to mixing with the oil. Season with garlic powder, onion powder, a pinch (and I mean a pinch!) of red pepper flakes, and a little black pepper. After the kale is wilted, add the frozen broccoli and allow it to thaw and cook through (about 15-20 minutes total for this whole process).

Layer the kale mixture with a hefty scoop of sweet potato and spoonful of chickpeas. Top with a sprinkle of shredded mozzarella cheese and a little sriracha.

Other toppings that I commonly use are sliced avocado or a good chunky salsa! This meal is super easy to prep ahead and tastes good throughout the week, just don’t forget to re-heat it! Roasted chickpeas are also a great snack to try if you are looking for something a little different. You can season them with a variety of seasonings making them versatile and an easy snack to change up when you want to try something new!



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