I love cooking with fresh, in-season ingredients. One of the best things about fall is all the delicious foods that are in season.
For this recipe, we will be making harvest bowls that utilize leftovers in your fridge and can be meal-prepped in advance.
You’ll need a variety of ingredients but I am going to teach you how to make two very important parts of this dish: sweet potatoes and crispy chickpeas.
For the sweet potatoes you will need:
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon of cumin
For the chickpeas, you will need:
- 1 can of rinsed and dried chickpeas
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- Red pepper flakes are optional
First things first: preheat your oven because both the sweet potatoes and the chickpeas are going to be roasted in the oven at 400 F.
Chop your peeled and rinsed sweet potatoes into one by one-inch cubes and add them to a medium-sized bowl. Take your olive oil and drizzle it over the top of the potatoes and stir them.
Next, take your measurement of spices, pepper, salt, onion powder, garlic powder, chili powder and cumin and sprinkle them across the top of your potatoes. Mix with your hands until they are all evenly coated. Set the potatoes aside while you work on the chickpeas.
Bite-sized potatoes cooked evenly and quickly in the oven.
Samantha Bailey | The Montclarion
Rinse your chickpeas in a colander and drain them. Dry them with a paper towel and place them in a small bowl. Repeat the same process as with the sweet potatoes. Drizzle the olive oil and spices on your chickpeas and stir until coated.
Place both your sweet potatoes and your chickpeas on two separate parchment-lined baking sheets. The potatoes should cook for 30 minutes, flipping them every 10 minutes. The chickpeas should cook for 25 to 30 minutes, depending on how long it takes for them to get crispy.
Parchment keeps the potatoes from sticking to the pan and makes for easy cleanup.
Samantha Bailey | The Montclarion
While those roast, it’s time to build the base of your bowl and prepare the toppings. I decided I wanted to do a sautéed, spinach base in mine, but you can use rice, quinoa or even lentils as a base for your bowl.
If you are meal-prepping these bowls, you can use a variety of toppings each day to keep yourself from getting bored. I am using leftover grilled chicken, pita chips, sliced almonds and a drizzle of sriracha as my toppings.
Adding extra crunch to a bowl is perfect for improving the texture.
Samantha Bailey | The Montclarion
Once your sweet potatoes and chickpeas are done, remove them from the oven and begin to assemble your bowl.
First, layer your base of choice, then add your sweet potatoes and chickpeas as the second layer. Take your toppings and arrange them across the top of your bowl as you see fit. The best part of this recipe is that it is completely customizable when it comes to the choice of vegetables and proteins you decide to top your bowl with.
A drizzle of sriracha is the perfect way to spice this bowl up.
Samantha Bailey | The Montclarion
This recipe is such a staple for me in my kitchen during the fall. It utilizes ripe ingredients that are the perfect complement to any meal.
The sweet and savory flavors of sweet potatoes, chickpeas and roasted almonds satisfy every craving. You will undoubtedly find yourself indulging in this high-protein, healthy, fall recipe. Until the next bite.
