Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chickpea and sweet potato bowl

Golden Glow Bowl: Chickpea and Sweet Potato Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

This recipe is rich in fiber, packed with phytoestrogens, and full of flavors!


Ingredients

Scale

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.