Ingredients
Scale
- 1 large sweet potato, peeled and diced (about 2 cups)
- 2 cups broccoli florets
- 1 (15-ounce) can chickpeas, rinsed and thoroughly drained
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 cup quinoa, cooked according to package directions
- 1 teaspoon kosher salt and ½ teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Step 1: Preheat your oven to 400°F (200°C). If you have not already, cook the quinoa according to package directions (1 cup dry quinoa yields about 3 cups cooked).
- Step 2: In a large bowl, combine the diced sweet potato, broccoli florets, and drained chickpeas. Drizzle with the olive oil, smoked paprika, salt, and pepper. Toss everything until the vegetables and chickpeas are evenly coated.
- Step 3: Spread the vegetable and chickpea mixture onto a large, rimmed baking sheet in a single layer, ensuring there is space between the pieces for even roasting.
- Step 4: Roast for 20 minutes. Remove the sheet pan, gently flip the mixture, and return to the oven for an additional 10-15 minutes, or until the sweet potato is tender and the chickpeas are slightly crispy.
- Step 5: Assemble the bowls by dividing the cooked quinoa among serving bowls. Top the quinoa with the hot roasted vegetable and chickpea mixture. Serve immediately, optionally garnished with fresh parsley.
Notes
- Store leftover roasted vegetables and chickpeas separately from the cooked quinoa in airtight containers for up to 3 days to best preserve their texture.
- For the best results when reheating, warm the roasted components on a sheet pan in a 300°F oven for 5-7 minutes instead of microwaving, which can cause them to soften.
- Finish this hearty bowl with a bright, acidic element—a drizzle of lemon-tahini dressing or a dash of hot sauce adds wonderful contrast to the smoky roast.
- To guarantee truly crispy chickpeas, pat them completely dry with a kitchen towel after rinsing, as any residual moisture will prevent proper caramelization during roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American