Sweet Potato Chickpea Quinoa Bowls with Lemon Yogurt

Roasted sweet potatoes, crispy chickpeas, quinoa, and lemon-garlic yogurt make a hearty vegetarian grain bowl with toasted pepitas in about 45 minutes.

Prep: 15 min · Cook: 30 min · Yield: 2 · Method: Oven

Ingredients

• 2 medium sweet potatoes
• 15 oz chickpeas
• 0.75 cup quinoa
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.5 cup greek yogurt
• 1 medium lemon
• 1 clove garlic
• 2 tbsp pepitas

Cooking instructions

1. Preheat the oven to 425°F. Rinse the quinoa thoroughly, then combine with 1.5 cups water in a small pot, bring to a boil, cover, and simmer on low until water is absorbed. (about 20 min) — 425°F
2. Peel and dice the sweet potatoes into 1-inch cubes. Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel to ensure crisping. — 425°F
3. Toss the sweet potato cubes and dried chickpeas on a large sheet pan with 2 tablespoons of olive oil, the smoked paprika, and the salt until evenly coated. — 425°F
4. Roast the mixture, spreading it out into a single layer, until the sweet potatoes are tender and browned and the chickpeas are crispy. (about 30 min) — 425°F
5. In a small bowl, whisk together the Greek yogurt, the juice of the lemon, and the minced garlic.
6. Divide the cooked quinoa into two bowls, top with the roasted vegetables and chickpeas, drizzle with the yogurt sauce, and garnish with the pepitas.