Description
This delicious roasted sweet potato and chickpea bowl is drizzled with a creamy peanut dressing and topped with fresh basil for a flavorful meal.
Ingredients
Scale
- 2 tablespoons peanut butter
- 1 tablespoon white vinegar
- 3 cloves garlic, pressed
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup water, more as needed
- 1/2 teaspoon salt, or to taste
- 18 oz sweet potatoes, peeled and chopped
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 8 oz smoked tofu, cut into cubes
- 2 tablespoons fresh basil, finely chopped, for garnish
Instructions
- Preheat the oven to 200°C / 400°F and line a large baking sheet with parchment paper.
- Add the chopped sweet potatoes, onion, chickpeas, red bell pepper, and smoked tofu to the baking sheet. Drizzle evenly with the olive oil and toss well so everything is lightly coated.
- Spread the ingredients into a single, even layer. Roast for 30 minutes, stirring once halfway through, until the sweet potatoes are tender and lightly caramelized and the tofu and chickpeas are golden at the edges.
- While the vegetables are roasting, prepare the dressing. In a bowl, whisk together the peanut butter, white vinegar, pressed garlic, soy sauce, smoked paprika, cayenne pepper, water, and salt until smooth and pourable.
- Add a little more water if needed to reach a creamy but drizzleable consistency.
- Transfer the hot roasted vegetables to a large serving bowl. Pour the dressing over the vegetables while they are still warm and toss gently until everything is evenly coated.
- Sprinkle with fresh basil just before serving. Serve warm or at room temperature.
Notes
- Consider adding extra vegetables such as zucchini or carrots for more variety.
- This dish can be served as a main course or as a side dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg