There’s something magical about a bowl that checks all the boxes: comforting, vibrant, hormone-friendly, and anti-inflammatory. This chickpea and sweet potato recipe is a total crowd-pleaser, especially for women in menopause who want to feel grounded, satisfied, and energized (minus the dairy or blood sugar drama).
Chickpea and Sweet Potato Bowl
Why This Bowl Supports Hormonal Wellness
Let’s talk ingredients because every bite serves a purpose:
- Sweet potatoes provide slow-digesting carbs, vitamin A, and fiber that help stabilize blood sugar and support gut health.
- Chickpeas offer plant protein and phytoestrogens to gently support estrogen balance.
- Turmeric brings anti-inflammatory superpowers that can ease joint aches and hormonal imbalances.
- Dark leafy greens are loaded with magnesium and support liver detox, a key player in estrogen metabolism.
- Avocado delivers healthy fats and mood-lifting nutrients your body loves.
Wait.. This Is Good for Me?
Let’s bust one of midlife’s wellness myth: eating for your hormones means choking down bland, joyless meals that look like a punishment on a plate.
But here’s the truth: healthy doesn’t mean boring.
This Chickpea and Sweet Potato bowl recipe is proof. It’s creamy, crunchy and cozy, hitting all the right notes.
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Golden Glow Bowl: Chickpea and Sweet Potato Recipe
Description
This recipe is rich in fiber, packed with phytoestrogens, and full of flavors!
Ingredients
For the bowl:
2 medium sweet potatoes, cubed
1 cup canned chickpeas, drained and rinsed
2 cups kale or spinach, destemmed
1 tbsp olive oil
1 tsp turmeric
1 tsp smoked paprika
Pinch of sea salt
For the Avocado Lime Dressing
1/2 ripe avocado
Juice of 1/2 lime
1 tbsp olive oil
1 small garlic clove
Pinch of sea salt
Water to thin (start with 2 tbsp)
Optional toppings:
Pumpkin seeds
Sliced radish or cucumber
Cherry tomatoes
Extra avocado slices (because yes)
Instructions
Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Toss cubed sweet potatoes with olive oil, turmeric, and sea salt. Roast on a baking tray for 25-30 minutes, until golden and tender.
Crisp the Chickpeas
Dry chickpeas thoroughly, then toss with smoked paprika and a drizzle of olive oil. Roast on a separate tray for 20-25 minutes, until lightly crisped.
Soften the Greens
Massage kale or spinach with olive oil and a pinch of sea salt until soft, silky, and vibrant. This step makes the greens easier to digest.
Blend the Dressing
In a blender or food processor, combine avocado, lime juice, olive oil, garlic, and salt. Add water to reach your desired creamy consistency. Taste and tweak as necessary.
Build your Chickpea and Sweet Potato Bowl
Layer greens, roasted sweet potatoes, and chickpeas in a bowl. Drizzle with the avocado lime dressing and sprinkle with your favorite hormone-loving toppings.
Notes
Customization Tips
Swap sweet potatoes for butternut squash or Japanese yams.
Add roasted broccoli or Brussel sprouts for extra cruciferous power.
Want More Recipes That Love You Back?
Dive into my FREE metabolism-boosting recipe collection, where you’ll find meals designed to reduce inflammation, support hormonal balance, and nourish your body with every bite.
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