🥑🍅 Get Our New 100 Vegan Recipes eBook 👉 @vegan_veganfood 🎯 Link in BIO

Sweet Potato Chickpea Bowl

Recipe:

Ingredients:

2 sweet potatoes medium, peeled and cubed to 1/2-inch chunks
15 oz chickpeas 1 can, drained and rinsed
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
½ cup BBQ sauce store-bought
Green coleslaw
2 cups coleslaw mix store-bought, cabbage, carrots etc.
¼ cup cilantro chopped, optional for extra freshness
Yogurt Sauce
½ cup plant-based yogurt unsweetened
1 tbsp lime juice
1 tbsp fresh dill chopped, or ½ tbsp dried
½ tsp garlic powder
½ tsp maple syrup or agave
salt and pepper to taste
To serve
3 tbsp maple syrup
1 tsp chili flakes add to maple syrup to make “hot syrup”
chipotle mayo

Instructions
Roasted Sweet Potatoes and Chickpeas
Preheat oven to 400°F (200°C).
On a large baking sheet, add the sweet potato chunks on one side and the chickpeas on the order. Drizzle both with olive oil, paprika, garlic powder, salt & pepper.
Bake for 20 minutes, stirring halfway through.
Remove from the oven, and drizzle the bbq sauce over the chickpeas only, and using a spatula, make sure they are coated. Return to the oven for an additional 10 minutes, until they are crispy and slightly saucy.
Creamy Vegan Coleslaw
In a small bowl, mix together the plant-based yogurt, lime juice, dill, garlic powder, maple syrup (if using), and salt and pepper.
Add the coleslaw mix to the bowl, and pour the yogurt sauce over top. Toss until completely coated.
Assemble the bowls
In serving bowls, add the base or sweet potato. Top with BBQ chickpeas. Add coleslaw.
Garnish with cilantro, avocado slices, or extra lime wedges if you like. Finish with a chipotle mayo and hot syrup.

#veganforlife #veganrecipe #veganlifestlye #vegancomfortfood #vegan_veganfood