Warm Winter Harvest Bowl with Crispy Chickpeas

Name: Warm Winter Harvest Bowl with Crispy Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 15 oz can of chickpeas (drained and rinsed); 1 large sweet potato (diced into cubes); 1 large beet (peeled, diced into cubes (similar size to sweet potato)); 1-2 tbsp olive oil; 2 tsp garlic powder (split (half for chickpeas, other half for beets/sweet potato)); 1 tsp cumin (split); salt and pepper to taste; 1 cup uncooked grain of choice (I used a brown/wild rice mix.); 1-2 cups spinach or massaged kale (optional side ); 1/4 cup runny tahini (use a high quality tahini for best flavor* See below); 1 tbsp maple syrup; 1/2 tbsp apple cider vinegar; 1 tsp soy sauce* (or tamari for gf version); 1/4 tsp garlic powder; 1/8 tsp salt; 1-2 tbsp cold water (to thin sauce); roasted salted pumpkin seeds; vegan feta crumbles; avocado slices; hemp seeds (optional)

Jump to Recipe Print Recipe

This nourishing Warm Winter Harvest Bowl with Crispy Chickpeas is filled with vibrant and tender sweet potatoes and beets, hearty grains, crispy oven-baked chickpeas, creamy avocado and feta crumbles, and crunchy roasted pumpkin seeds. It’s finished off with a creamy maple tahini dressing for a delightful dinner in the colder months!

What you’ll love about this recipe:

Easy – This is a simple yet flavorful meal that is mostly made in the oven except for the grains
Flavorful – The sweet and earthy veggies pair perfectly with the seasoned crispy chickpeas and sweet and creamy maple tahini dressing
Healthy– This bowl is filled with wholesome and nutritious ingredients including vitamin-packed veggies, fiber-rich grains, plant-protein chickpeas, and healthy fats such as the avocado and tahini
Vegan, dairy-free, & gluten-free (with a substitution)

Check out more cozy recipes:

This Asian Tofu Buddha Bowl is packed with flavorful ingredients like my crispy asian tofu!
Others love my Trader Joe’s Harvest Grain Salad using their harvest grain mix!
Chickpea lovers are obssesed with these flavorful General Tso’s Chickpeas!

Ingredients

Ingredient notes:

Chickpeas (Garbanzo beans): You need one can of chickpeas for this recipe- make sure to drain and rinse.
Sweet potato: You just need one large sweet potato for this recipe. You can also use two medium size sweet potatoes. Peeling is optional but make sure to wash it.
Beet: This recipe uses one large beet but you can also use two medium sized beets. I recommend peeling it with a peeler before and then diced using a sharp knife. If you have some extra beets, check out this refreshing Beet Salad with Feta!
Grains: I used a brown rice/wild rice mix for this recipe but you can use whatever grain you like: white rice, brown rice, quinoa, farro, barley, and more!

See recipe card for full ingredient list and quantities.

📝Step-by-Step Instructions

Step 1: Preheat oven to 425 F.

In a small bowl, add your drained and rinsed chickpeas. Pat dry with a paper towel. Drizzle in 1 tbsp of olive oil. Sprinkle in 1 tsp garlic powder, 1/2 tsp cumin, and salt and pepper to taste.

Add your chickpeas to a small baking sheet. Spread out evenly.

*I recommend cooking your sweet potato/beets on a separate baking sheet from your chickpeas. The veggies will cook faster than the chickpeas and in order to get crispy chickpeas you have to cook them for ~30 minutes.

Bake chickpeas for 30 minutes, stirring halfway, until golden and crispy.

Step 2: In a large bowl, add your diced sweet potatoes and beets. Drizzle with 1 tbsp of olive oil and then add the rest of the spices: 1 tsp garlic powder, 1/2 tsp cumin, and salt and pepper to taste. Toss to coat.

Spread your sweet potatoes and beets evenly on a baking sheet. Bake for 20-25 minutes, until fork tender. Stir halfway.

Step 3: While your veggies and chickpeas bake, make your grain to package instructions.

Whisk your maple tahini dressing in a small bowl and set aside.

Step 4: Assemble your Warm Winter Chickpea Harvest Bowl with the grain on the bottom, then the crispy chickpeas, sweet potatoes, and beets.Sprinkle on top some pumpkin seeds and vegan feta crumbles if desired. Enjoy!

❓Recipe FAQs

Do I have to peel my sweet potato?

No, you don’t have to peel your sweet potato for this recipe. Just make sure to wash it thoroughly before. Sweet potato skin also has tons of nutritional value. If you prefer your sweet potatoes without skin, you can peel it.

What else can I add to this recipe?

You can add some greens like kale, spinach, or microgreens. Add other veggies like brussel sprouts, asparagus, broccoli and more. Use other nuts or seeds for topping like walnuts, pecans, etc.

Is this recipe meal prep friendly?

This is a great meal prep recipe. You can easily make individual portions and store in the fridge. Don’t add the sauce or toppings until right before eating to avoid it getting soggy.

Pro Tips

Feel free to add in other seasonal veggies: brussel sprouts, butternut squash, kale, and more!
I love brown and wild rice mix for this recipe, but you can also use a faster cooking grain such as quinoa or farro.
Add brightness to your bowl with a squeeze of fresh lemon or orange juice.
Sprinkle pomegranate seeds on top for a burst of sweetness and a pop of color.

♡ Did you love this recipe? ♡

Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.

Subscribe for more delicious recipes!

2 Comments

Eliza says:

January 19, 2024 at 2:44 am

I was craving some food that has that rainbow of flavors ’till I found this recipe, I tried it and wow, it is delightful, really flavorful <3 Two thumbs up for this!

1. Allie Petersen says:
  
  January 19, 2024 at 6:00 am
  
  Thanks Eliza!

5 from 3 votes (2 ratings without comment)