Crispy Chickpea & Sweet Potato Bowl

#vegetarian #vegan #family-friendly

Total Time: 45 min. 

Servings: 2

Ingredients

• 15.5 oz can chickpeas

• 2 medium sweet potatoes

• 3 Tbsp. olive oil

• 1 lime

• 1 tsp. honey (or maple syrup)

• 1 tsp. Cumin powder

• ¼ tsp cayenne pepper

• ½ cup bulgur wheat

• 1 cup water

• Salt & pepper, to taste

Cooking Steps

Prep

Drain & rinse chickpeas. Peel then cut sweet potatoes into ½ in (1.5 cm) cubes. Juice 1 lime into a bowl or measuring cup; set aside. Preheat oven to 415°F (210°C). 

Bake Potatoes & Chickpeas

Toss chickpeas in about ½-1 Tbsp. olive oil on a small baking sheet. Season with salt & pepper, to taste. Repeat with sweet potatoes on a separate baking sheet and add 1 tsp cumin powder. Place both in the oven and bake for 20-25 min. or until potatoes are cooked through and chickpeas are crispy, mixing halfway through baking. 

Make Bulgur

Combine ½ cup bulgur wheat and 1 cup of water in a pot. Bring to a boil; cover, reduce heat to a simmer, and cook until tender, about 12 min. Drain off any excess liquid and fluff with a fork. 

Make Lime Dressing

To the lime juice, add ¼ tsp cayenne powder, 1 tsp honey, 1 Tbsp. olive oil, and salt & pepper (to taste). Mix and set aside. 

Finish

Separate the bulgur into bowls and top with crispy chickpeas and baked sweet potatoes. Finally, drizzle over the lime dressing and serve!