44m$8.50Roasted Chickpea Sweet Potato Bowls
A simple vegan dinner with roasted chickpeas, sweet potatoes, broccoli, and red onion served over brown rice. It is weeknight-friendly, hearty, and made with common grocery-store ingredients.
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olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
smoked paprika
1 Teaspoon
McCormick Smoked Paprika
5%
red onion, sliced
1 Count
Kroger® Red Onion 3 lb Bag
22%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
broccoli florets
4 Cup
Kroger® Broccoli Florets 12 Oz
88%
black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper
3%
salt
1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
quick-cooking brown rice
1 Cup
Kroger® Instant Brown Rice
23%
lemon juice
2 Tablespoon
Kroger® 100% Lemon Juice
7%
sweet potatoes, cut into 1/2-inch cubes
2 Count
Sweet Potato
100%
canned chickpeas, rinsed and drained
1 Can
Kroger® Garbanzo Beans
99%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- canned chickpeas-1 can
- sweet potatoes-2 medium
- broccoli florets-4 cups
- red onion-1 medium
- quick-cooking brown rice-1 cup
- olive oil-3 tbsp
- lemon juice-2 tbsp
- smoked paprika-1 tsp
- garlic powder-1 tsp
- salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F and line up the prepared ingredients: rinse and drain the canned chickpeas, cube the sweet potatoes, slice the red onion, and measure the broccoli florets.
Keep fingers clear of the chef’s knife while cubing sweet potatoes and slicing onion.
In a large bowl, toss the chickpeas, sweet potatoes, broccoli, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the mixture on a sheet pan in a single even layer and roast for 28 to 32 minutes, stirring once halfway through, until the sweet potatoes are tender and the chickpeas are lightly crisp.
Use oven mitts when handling the hot sheet pan, and place it on a heat-safe surface.
While the vegetables roast, cook the quick-cooking brown rice in a saucepan according to the package directions, then fluff it and keep it covered until serving.
Divide the brown rice among bowls, top with the roasted chickpea and sweet potato mixture, and finish each bowl with lemon juice.
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