Boost Your Gut Health with This Delicious Chickpea & Sweet Potato Bowl!
On
30/03/2025Reading time:
8 min
Summary:
Enjoy a nourishing Chickpea & Sweet Potato Grain Bowl packed with fiber, antioxidants, and gut-friendly ingredients. Roasted sweet potatoes and crispy chickpeas are paired with sorghum (or farro), fresh greens, and a tangy yogurt-tahini dressing for a delicious and wholesome meal!
Chickpea & Sweet Potato Grain Bowls
This chickpea and sweet potato bowl is a gut-friendly powerhouse! Loaded with fiber and antioxidants, it supports a healthy digestive system. The gluten-free ancient grain sorghum provides essential nutrients and aids digestion, while the tangy yogurt-based drizzle adds a refreshing probiotic boost.
Ingredients
1 cup whole-grain sorghum or whole-grain farro, rinsed
2 medium sweet potatoes, scrubbed and cut into 2-by-½-inch pieces
6 tablespoons extra-virgin olive oil, divided
1 teaspoon smoked paprika, divided
1 teaspoon ground coriander, divided
½ teaspoon onion powder
1 (15-ounce) can no-salt-added chickpeas, rinsed and patted dry
¾ teaspoon salt, divided
½ cup whole-milk plain strained (Greek-style) yogurt
3 tablespoons water
3 tablespoons lemon juice (from 2 lemons)
1 tablespoon tahini
1 teaspoon Dijon mustard
3 cups spring mix salad greens
½ avocado, thinly sliced
½ cup crumbled feta cheese
Directions
Bring a large pot of water to a boil over high heat. Add sorghum (or farro), then reduce the heat to medium-low. Let it simmer uncovered, stirring occasionally, until tender—about 50 to 60 minutes for sorghum or 30 minutes for farro. Drain and allow to cool.
Meanwhile, position a large rimmed baking sheet on the center oven rack and preheat the oven to 425°F. In a large bowl, toss the sweet potatoes with 1½ tablespoons of oil, along with ½ teaspoon each of paprika, coriander, and onion powder, ensuring they are well coated. Carefully remove the heated baking sheet from the oven and spread the sweet potatoes evenly, making sure they are mostly not touching. Use a rubber spatula to transfer any remaining oil and seasoning from the bowl onto the potatoes, then set the bowl aside. Roast for 10 minutes.
In the reserved bowl, combine the chickpeas with 1½ tablespoons of oil, ¼ teaspoon salt, and the remaining ½ teaspoon each of paprika and coriander, tossing to evenly coat. Remove the sweet potatoes from the oven, give them a stir, and push them toward the edges of the pan to make room in the center. Spread the chickpeas in a single layer in the open space. Roast, stirring every 10 minutes, until the chickpeas turn crispy and the sweet potatoes become tender with golden brown spots, about 20 to 30 minutes. Let cool for approximately 15 minutes.
In a medium bowl, whisk together ½ cup yogurt, 3 tablespoons each of water and lemon juice, 2 tablespoons oil, 1 tablespoon tahini, 1 teaspoon mustard, and ¼ teaspoon salt until smooth. In a large bowl, combine 3 cups of salad greens, the cooked sorghum (or farro), and the remaining ¼ teaspoon salt. Drizzle with ¼ cup of the dressing and toss to coat. Divide the mixture into four wide bowls, then top each with roasted sweet potatoes, crispy chickpeas, avocado, and 2 tablespoons of feta. Finish by drizzling each bowl with ¾ teaspoon oil and about 2 tablespoons of the dressing.