High-Protein Sweet Potato and Chickpea Quinoa Bowls

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

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

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Vegan

Servings 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

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