Simply Healthy Meals | Crispy Chickpea and Sweet Potato Bowl

Served over couscous, quinoa, or your favorite grain, this bowl is ready in under 30 minutes. Double the roasted veggies for a fast and easy leftover lunch.


1 sweet potato, cut into 8 wedges

1 red onion, cut into 8 wedges

1 large or 2 small zucchini, cut into half moon (slice in half lengthwise, then slice into half rounds)

1 bunch baby broccoli, roughly chopped

6 Tbsp olive oil, divided

1 – 15 ounce can chickpeas, rinsed and drained

salt and crushed red pepper

juice from 1/2 lemon

2 cups uncooked couscous or quinoa

freshly chopped herbs – basil, parsley, or a combination for serving


preheat the oven to 425 degrees

place sweet potato skin side down on a dry rimmed baking sheet, add the red onion and zucchini to the sweet potato

drizzle veggies with 2 Tbsp of the olive oil, and sprinkle with 1/2 tsp salt

roast vegetables at 425 for 10 minutes, turn the sweet potatoes add the broccoli to sheet, and drizzle with 1 Tbsp olive oil, return baking sheet to the oven and roast another 10-15 minutes – sweet potatoes will be soft and the veggies golden brown

while the vegetables are roasting, cook couscous or quinoa according to the directions on the package

heat 3 Tbsp olive oil in a large skillet over medium heat

pat the chickpeas dry with a paper towel, and add to skillet

cook, stirring occasionally until the chickpeas are golden and crispy (about 10 minutes)

add salt and crushed red pepper (according to taste) as soon as the chickpeas have crisped

to serve – divide couscous among 4 bowls, top with 2 sweet potato wedges, red onion, and veggies, add chickpeas, drizzle with lemon juice, and top with freshly chopped herbs

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