Are you craving a delicious, healthy, and satisfying vegetarian meal that's surprisingly easy to make? Then look no further! This recipe takes inspiration from the fresh and flavorful approach of Blue Apron, focusing on simple ingredients and bold tastes. Forget complicated techniques and lengthy prep times – this roasted sweet potato and chickpea bowl is perfect for a quick weeknight dinner or a relaxed weekend lunch. It's packed with nutrients, vibrant colors, and a wonderful mix of textures that will leave you feeling energized and happy. Let's get cooking!
Ingredients:
- 1 large sweet potato, peeled and cubed
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro, for garnish
- Juice of 1/2 lime, for garnish
For the Quinoa (optional):
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). While the oven heats, prepare your vegetables. Cube the sweet potato, chop the bell pepper and red onion.
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Roast the Vegetables: In a large bowl, toss the sweet potato, chickpeas, bell pepper, and red onion with olive oil, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper. Spread the mixture in a single layer on a baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.
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Cook the Quinoa (optional): If you're adding quinoa, combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
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Assemble the Bowl: Once the roasted vegetables are cooked, divide the quinoa (if using) among bowls. Top with the roasted sweet potato and chickpea mixture.
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Garnish & Serve: Garnish with fresh cilantro and a squeeze of lime juice. Serve immediately and enjoy this healthy and delicious vegetarian meal!
Tips & Variations:
- Spice it up: Add a pinch of chili flakes for extra heat, or use a different chili powder for a unique flavor profile.
- Add some greens: Toss in some spinach or kale during the last 5 minutes of roasting for extra nutrients.
- Boost the protein: Add some crumbled feta cheese or toasted pumpkin seeds for added protein and texture.
- Make it a complete meal: Serve with a side of hummus or Greek yogurt for a more filling experience.
- Meal prep friendly: This recipe is perfect for meal prepping. Roast a large batch of vegetables on the weekend and enjoy them throughout the week.
Nutritional Information (per serving, without quinoa):
This recipe provides a good source of fiber, vitamin A, and vitamin C. The exact nutritional information will vary based on the specific ingredients used and serving size. For a more precise calculation, use a nutrition calculator.
This easy vegetarian recipe is perfect for those looking for quick dinner ideas and healthy meals. With minimal effort, you can enjoy a delicious and nutritious dish. It's a great example of how simple homemade cooking can be both tasty and good for you. Enjoy this Blue Apron-inspired recipe and let us know how it turns out!