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    Zen and Zaatar » Recipes » Main Dishes

    High-Protein Sweet Potato and Chickpea Quinoa Bowls

    Published: Jan 10, 2017 · Modified: Mar 31, 2025 by Zena | Zen and Zaatar · This post may contain affiliate links · 8 Comments

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    Jump to Recipe
    These vegan and gluten-free roasted veggie bowls are filled with roasted sweet potato, chickpeas, and brussels sprouts, topped with creamy maple tahini, served over quinoa! This winter veggie buddha bowl recipe is a simple pantry-friendly dish.
    These vegan and gluten-free roasted veggie bowls are filled with roasted sweet potato, chickpeas, and brussels sprouts, topped with creamy maple tahini, served over quinoa! This winter veggie buddha bowl recipe is a simple pantry-friendly dish.
    An image of the finished quinoa bowls and an image of the roasted veggies, with text overlay, "sweet potato & chickpea quinoa bowls (vegan + gf) with creamy maple tahini!".
    An image of 2 of the sweet potato quinoa bowls with text overlay, "vegan + gluten-free sweet potato & chickpea quinoa bowls with creamy maple tahini".

    These sweet potato and chickpea quinoa bowls are topped with an addicting maple tahini dressing and take little work to put together. While the veggies roast in the oven, all you have to do is cook the quinoa and whisk the dressing together. They pack up to 28g of protein per serving!

    “the easiest and most delicious way to give your body a fulfilling healthy meal!!” –Sarah on Pinterest (reader comment shared from this pin)

    A close up of one of the chickpea quinoa bowls with maple tahini drizzled over.

    I love this recipe because it shows eating vegan can be easy, flavorful, and satisfying. I also love how it makes for a perfect meal prep recipe! I enjoy switching up the veggies and grains I use, so it never gets boring.

    Coming from a medical health sciences background, I like to create balanced, nourishing meals. The crispy chickpeas and quinoa provide protein to keep you energized, while sweet potatoes add complex carbohydrates. The brussels sprouts crisp up to perfection in the oven, adding fiber to the dish. Additionally, the maple tahini drizzle adds plant-based fats while perfectly complementing the warm winter flavors of this bowl!

    Jump to:
    • Ingredient notes
    • Substitutions and variations
    • How to make sweet potato and chickpea quinoa bowls
    • Top tips
    • FAQs
    • Storage and reheating
    • Sauces for quinoa bowls
    • More vegan mains you’ll love
    • Recipe

    Ingredient notes

    You’ll need these ingredients for these roasted veggie bowls.

    The ingredients needed for the bowls, including quinoa, sweet potato, brussels sprouts, chickpeas, and more.
    • Brussels sprouts: I use fresh brussels sprouts, but feel free to substitute frozen brussels sprouts. Simply watch closely to make sure they don’t burn.
    • Sweet potatoes: Any kind of sweet potatoes will work for this recipe, amounting to about 1 lb. of sweet potatoes.
    • Quinoa: Any kind of quinoa, like white or tri-colored, works for these winter bowls.
    • Vegetable broth: Instead of using 2 cups of vegetable broth, you can mix 2 teaspoons of vegetable bouillon with 2 cups of water to replace it. Simply be mindful of how much salt you add, as bouillon is often saltier than broth.
    • Balsamic vinegar
    • Chickpeas: I use canned chickpeas, but feel free to use an equivalent amount of cooked chickpeas.
    • Turmeric and nutmeg
    • Tahini: Use a high-quality, easily pourable tahini brand, like Tarazi.
    • Lemon juice: Use fresh lemon juice for the best taste.
    • Maple syrup: Use pure maple syrup.
    • Pepitas: Optional but recommended, pepitas add a delightful crunchy topping. Raw or roasted pepitas work.They add 1-2 grams of protein per serving, helping you get to 28g of protein!

    See the recipe card below for exact ingredient quantities.

    Substitutions and variations

    • Grains: Try wild rice, brown rice, or farro instead of quinoa!
    • Veggies: Try switching up the veggies, like substituting the brussels sprouts with broccoli or the sweet potatoes with butternut squash!
    • Tahini: Try cashew butter or almond butter instead of tahini, if you’re looking for a substitute.
    • Chickpeas: You can try white beans instead of chickpeas.
    • Protein: Add roasted tofu or tempeh for extra protein.
    • Oil-free: Simply omit the olive oil for an oil-free version. Leave the chickpeas slightly damp before tossing with the spices, so they adhere.

    How to make sweet potato and chickpea quinoa bowls

    I love that these bowls are easy to make. There’s just a couple simple steps to complete while the veggies roast.

    The chickpeas added to the tray of veggies before roasting.

    Step 1: Begin roasting the seasoned sweet potatoes and brussels sprouts. About halfway through roasting, add the seasoned chickpeas to the tray.

    The brussels sprouts, sweet potatoes, and chickpeas after roasting.

    Step 2: Continue roasting the chickpeas with the veggies until browned and crispy.

    Showing the cooked quinoa's texture and fluffing it with a fork.

    Step 3: Cook the quinoa and fluff with a fork.

    The maple syrup, tahini, and lemon juice whisked together until smooth.

    Step 4: Simply whisk the maple tahini dressing together.

    Top tips

    • For extra crispy chickpeas, pat them completely dry with a towel before tossing with olive oil and spices.
    • Set timers when you roast the veggies to make sure you don’t overcook them. The brussels sprouts are ready once browned, and the sweet potatoes are ready once fork-tender.
    • If the quinoa has absorbed all the liquid while cooking but still looks dry, you may have used too high of heat. Simply add a bit more liquid and cook, covered, until it’s evaporated. Fluff with a fork once done.

    FAQs

    Can I use an air fryer for the veggies?

    Yes! They will roast quicker in the air fryer than in the oven, so make sure to check on them. Try air frying at 375F for 20-24 mins, checking halfway. If they start to brown quickly, reduce the temperature to 350F.

    How can I maximize the protein content in these bowls?

    To reach the full 28g of protein per serving, make sure to include the pepitas, which have 2 grams of protein per serving. For even more protein, marinate and bake 7-8 oz of tofu or tempeh alongside the veggies, which will add an additional 8-15 grams of protein per serving. One of my favorite baked tofu recipes is za’atar tofu.

    You can also sprinkle hemp seeds on top of your sweet potato quinoa bowls. They have a mild taste, pack up to 3 grams of protein per tablespoon, and add extra crunch.

    Two quinoa bowls topped with roasted sweet potatoes, chickpeas, brussels sprouts, maple tahini, and pepitas,

    Storage and reheating

    Store roasted veggies, cooked quinoa, and maple tahini dressing separately in the fridge. They will last for 5 days in the fridge.

    Reheat the roasted veggies and quinoa separately in the microwave before serving. Alternatively, warm up the quinoa in a small pot and bake the veggies, covered, in the oven at 375 for 15 mins, or until warmed through.

    The dressing will thicken in the fridge. Simply thin it with some water and stir or shake before serving.

    Meal prep

    One of the things I love about this recipe is that it’s a perfect vegan main dish for meal prepping! Simply store roasted veggies, cooked quinoa, and sauce separately. Alternatively, portion the quinoa with roasted veggies on top and store in individual serving containers. Store the sauce separately. Reheat, and drizzle on the dressing before serving.

    Sauces for quinoa bowls

    Quinoa bowls are so versatile. One of the easiest ways to switch them up is to change out the dressing for another sauce! Here are some of my favorite sauces to serve with these bowls.

    Drizzling the maple tahini over the roasted veggie bowl.
    • Maple tahini dressing is a sauce I specifically created to match the flavors of this bowl. If you love sweetness and warm flavors– this is your dressing!
    • Lemon tahini sauce is a citrusy, creamy sauce if you prefer something less sweet.
    • If you prefer a savory, flavorful sauce, try my vegan roasted red pepper sauce! It dresses up any grain bowl with Mediterranean flavors.

    More vegan mains you’ll love

    If you like quinoa, chickpeas, and warm, hearty flavors, here are some more recipes I think you'll love!

    • The freekeh recipe shown with the cooked freekeh, topped with roasted cauliflower and chickpeas and drizzled with tahini.
      Simple Middle Eastern Freekeh with Cauliflower and Chickpeas
    • Finished image of the kale salad topped with tahini dressing, chickpeas, and slices of avocado.
      Hearty Kale Salad with Tahini Dressing and Chickpeas (Savory)
    • This cheesy vegan quinoa with broccoli and chickpeas is a healthy comfort food dish that can be made in one pot. This savory gluten free recipe is made creamy with cashews and seasoned with garlic.
      One-Pot Cheesy Vegan Quinoa with Broccoli & Chickpeas (GF)
    • stuffed honeynut squash butternut quinoa pear maple balsamic sage walnut vegetarian vegan gluten free food blog recipe zenanzaatar
      Stuffed Honeynut Squash with Quinoa & Pear Filling (Vegan, GF)

    If you made this recipe, I’d love to hear from you! Don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ star rating and review below.

    Pin it on Pinterest for later or share your recreations with me on Facebook or Instagram @zenandzaatar! 🥰 I can’t wait to see how you serve it!

    Recipe

    The sweet potato and chickpea quinoa bowl with brussels sprouts, pepitas, and topped with maple tahini drizzle.

    High-Protein Sweet Potato and Chickpea Quinoa Bowls

    Zena Hassoun
    These sweet potato and chickpea quinoa bowls are topped with an addicting maple tahini sauce. Vegan, gluten-free, and high-protein, these winter veggie bowls are nourishing and easy to make.
    4.53 from 70 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine Vegan
    Servings 3 people
    Calories 773 kcal

    Ingredients
      

    • 1 lb brussels sprouts
    • 1 large or 2 small sweet potatoes about 1 lb.
    • 1 cup quinoa
    • 2 cups vegetable broth
    • 2 tablespoon balsamic vinegar
    • 2 tablespoon olive oil optional
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 3 tablespoon pepitas or pumpkin seeds (raw or roasted) optional, for topping

    Chickpeas

    • 1 15 oz. can chickpeas
    • 1 tablespoon olive oil optional
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon turmeric
    • ¼ teaspoon nutmeg

    Maple Tahini Dressing

    • ¼ cup tahini
    • 2 tablespoon lemon juice
    • 1 tablespoon water
    • 1 ½ tablespoon maple syrup
    • pinch of salt (about ¼ teaspoon)

    Instructions
     

    • Preheat oven to 400F. Peel and cube sweet potatoes into about 1 inch cubes. Trim the brussels sprouts by cutting off the brown end. Halve the brussels sprouts, if desired.
      1 large or 2 small sweet potatoes, 1 lb brussels sprouts
    • Place brussels sprouts and sweet potato cubes on a parchment lined baking sheet, leaving room to add the chickpeas later. Toss the brussels sprouts in the balsamic vinegar. Drizzle olive oil over all the veggies and sprinkle them with salt and pepper.* Bake sweet potatoes and brussels sprouts for 30-40 minutes, until the brussels sprouts are browned and the sweet potato cubes are soft inside.
      2 tablespoon balsamic vinegar, 2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
    • Rinse and drain chickpeas. Toss with olive oil and coat in spices (salt, pepper, turmeric, and nutmeg).** Put them on the baking sheet with the rest of the vegetables 20 minutes into baking.
      1 15 oz. can chickpeas, 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon turmeric, ¼ teaspoon nutmeg
    • While veggies are roasting, prepare the quinoa. Rinse and drain quinoa. Bring quinoa and vegetable broth to a boil in a pot. Sprinkle with salt and pepper. Lower heat, cover pot, and simmer until quinoa is fully cooked and liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and set aside.
      1 cup quinoa, 2 cups vegetable broth
    • Prepare maple tahini sauce by whisking together all the ingredients in a small bowl and set aside.***
      ¼ cup tahini, 2 tablespoon lemon juice, 1 tablespoon water, 1 ½ tablespoon maple syrup, pinch of salt
    • Assemble your bowls! Place roasted veggies over a bed of quinoa in a bowl. Drizzle with maple tahini and top with pepitas if desired. Enjoy!
      3 tablespoon pepitas or pumpkin seeds

    Notes

    • *Simply omit the olive oil if you are making this oil-free.
    • **If making this oil free, leave the chickpeas slightly damp, so the spices will adhere.
    • ***Read tips on how to make the perfect maple tahini dressing.
    • You may find it helpful to set a timer for 20 minutes into baking to remember to add the chickpeas.

    Nutrition

    Serving: 1servingCalories: 773kcalCarbohydrates: 104gProtein: 26gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 16gSodium: 1095mgPotassium: 1532mgFiber: 20gSugar: 17gVitamin A: 11874IUVitamin C: 135mgCalcium: 215mgIron: 8mg
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!

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    Comments

      4.53 from 70 votes (67 ratings without comment)

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      Recipe Rating




    1. Cheyenne says

      April 27, 2020 at 3:21 pm

      5 stars
      This looks super good! I can’t wait to try! Do you have a substitution for tahini in the sauce?

      Reply
    2. Cheyenne says

      April 27, 2020 at 3:21 pm

      5 stars
      This looks super good! I can’t wait to try! Do you have a substitution for tahini in the sauce?

      Reply
    3. Cheyenne says

      April 27, 2020 at 3:21 pm

      5 stars
      This looks super good! I can’t wait to try! Do you have a substitution for tahini in the sauce?

      Reply
      • Zena | Zen and Zaatar says

        April 27, 2020 at 3:25 pm

        I would recommend almond butter or peanut butter instead. It might be better with lime juice or vinegar instead of lemon juice if you do that, and just add water as needed at the end. Let me know how it goes!

        Reply
    4. Kristy colon says

      October 28, 2020 at 7:21 am

      Looks delicious. Any suggestions to keep it savory without maple syrup? Thanks!

      Reply
      • Zena | Zen and Zaatar says

        January 26, 2023 at 4:34 pm

        You can simply omit the maple syrup, and add water a little bit at a time if it needs more thinning. Hope you love it! 🙂

        Reply
    5. Rachel says

      January 31, 2021 at 11:21 am

      Just made this for meal prepped lunches. SOOOOOO good, than you!

      Reply
    6. Amber says

      March 23, 2022 at 4:14 pm

      I cannot wait to make this for my lunches! Do you happen to know the calories per serving?

      Thanks!

      Reply
    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

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