Roasted Chickpea and Sweet Potato Bowl

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Roasted Chickpea and Sweet Potato Bowl A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Meal Prep. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

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CIF Approved

Roasted Chickpea and Sweet Potato Bowl

Author: admin Cooking Method: Roasting Cuisine: Mediterranean Courses: Dinner, Lunch Recipe Keys: H High Fiber M Meal Prep P Plant Forward

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Estimated Cost: $ 11 Calories: 470

Best Season: Fall, Winter

Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Meal Prep.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 2 sweet potatoes cubed
• 1 can chickpeas rinsed
• 2 cups kale
• 2 tablespoons tahini
• 1 lemon juiced
• 1 teaspoon smoked paprika

Instructions

1. Roast sweet potatoes and chickpeas,
   Massage kale with lemon,
   Combine in bowls,
   Drizzle with tahini.

Equipment

• Cutting board

• Knife

• Measuring cups

• Mixing bowl

• Skillet or saucepan

Note

Use no-salt-added canned goods when possible. Adjust seasoning with herbs, citrus, vinegar, garlic, onion, and spices instead of excess sodium. Feature image is a generated placeholder visual from Placehold.co, not copied from a recipe website.

Keywords: roasted chickpea and sweet potato bowl, high fiber, plant forward, meal prep

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