Sometimes we want something that is easy and healthy but also tastes really good and is super satisfying. That is where this vegan veggie bowl with spiced chickpeas becomes the perfect dinner or lunch option.
I think you can call the last month on my blog the month of the ‘bowl meals’. First we started with this teriyaki buddha bowl, followed by this Whole30 pulled beef burrito bowl, and now we have one for the meat-free crowd with these spiced chickpea and veggie bowls. It just happens as over the last few weeks I have been trying to be conscious of what I am eating, I have discovered that I really enjoy putting together colourful combinations of veggies and serving them bowl-style.
I don’t know whether it is a mental thing, but food tastes so much better when it looks pretty, and all the colours pretty much guarantees that you are getting a good range of all the healthy things within your bowl.
As I touched on in my last post, I have been eating a paleo diet recently and I have found my body reacts really well to it. Something however that I am aware of though is that this style of eating involves a lot of meat.
Now I would be the worst vegetarian/vegan ever. I actually forgot once that bacon was meat… But I am conscious of how much I consume and I do like to ensure I eat meals containing plant-based proteins at least once or twice a week (not including breakfast, I very rarely eat meaty breakfasts).
Now there are a few reasons for this, but the main one again just comes down to how it makes me feel. And I genuinely enjoy eating these foods. Plus chickpeas are inexpensive, keep in the cupboard forever, and are really versistle, making them a pantry staple in my house.
So this meal started as a grain-free paleo style bowl, with the key swap-out of the meat making it the perfect low-carb meal, whether you happen to be vegan, vegetarian, want to cut down on meat, or just really like chickpeas and food in general (me!).
How to Make Spiced Chickpea + Veggie Bowls
Firstly, let’s break down what makes these vegan veggie bowls so delicious.
- Warm, crunchy, spicy baked chickpeas
- Creamy mashed sweet potato
- Crispy sauteed kale (seriously good, trust me!)
- Vibrant turmeric roasted cauliflower
Each element is prepared separately then it all comes together in the bowl. It could not be easier.
Both the cauliflower and the chickpeas take 15 mins in the oven, so get those started first. Toss them with a nice splash of olive oil and their spices and place on two trays lined with baking paper. The cauliflower will get nice and vibrant and start to caramelise on the edges when done, and the chickpeas should have dried out slightly leaving a nice crisp exterior.
Next, chop up the sweet potato and get that boiling on the stove. Once soft, drain and mash. Season with a little salt and pepper and that is it! I find sweet potato mash really needs nothing extra.
Finally, tear your kale into small pieces ensuring all of the woody stems have been removed. In a hot pan, add a splash of olive oil, your kale, and a pinch of salt. Toss kale until all leaves are shiny and covered in oil. Allow the leaves to cook a little until the edges get a little black colour to them. If you’re feeling fancy, throw in a clove of crushed garlic.
Take off the heat and as it cools slightly you will find they get this crisp, salty texture that is just yum! I am one of those weird people that actually likes kale, but I guarantee even if you are not 100% on it, you will like it when cooked this way.
This meal actually came out of me digging through the ingredients I had on hand at the end of the week. That is the best thing about these types of recipes, they really are just guidelines and you can adapt the veggies used based on what you have available.
I’m writing these spiced chickpea veggie bowls down as one for the lazy cooks as there is really minimal thought required plus the recipe is flexible. Being that I usually have chickpeas in the pantry it’s also basically a get out of going to the grocery store kind of recipe, which really speaks to the lazy girl inside me.
Give it a go, change up the veggies if you wish (but promise me you’ll at least try the kale) and let’s make healthy eating a little more fun and a whole lot less complicated.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 ground chilli
- 1/4 garlic powder
- 1/4 teaspoon salt
- 1/2 tablespoon olive oil
- 1 can chickpeas , drained and rinsed
- 1 small (300grams) sweet potato
- 1/4 head of cauliflower
- 2 cups kale
- 1/2 teaspoon turmeric
- 1/8 teaspoon salt
- 1 tablespoon olive oil divided
- Make the spiced chickpeas. Preheat the oven to 200°C and line a pan with baking paper. In a small bowl combine the cumin, paprika, chilli powder & salt. Pat down the rinsed chickpeas with a paper towel to absorb the moisture. Add to a medium sized bowl, drizzle with the olive oil and add the spice mix. Toss to combine. Place chickpeas on prepared baking pan and bake for 15 minutes.
- In another bowl, add cauliflower that has been chopped into bite size pieces and drizzle over about ½ a tablespoon of olive oil, the turmeric and salt. Toss until cauliflower is coated. Place on a lined baking tray and bake for 15 minutes.
- For the sweet potato mash, peel and chop the sweet potato into 1 inch sized pieces. Add to a small saucepan and cover with water. Place on the stove on a high heat and boil until soft. Drain and mash with a potato masher or a fork. Season with salt and pepper.
- Tear your kale into small pieces ensuring all of the woody stems have been removed. In a hot frying pan, add a splash of olive oil, kale, and a pinch of salt. Toss kale until all leaves are shiny and covered in oil. Allow the leaves to cook a little until the edges get a little black colour to them.
- Assemble everything together in a bowl and enjoy!
These bowls do make great meal prep however the chickpeas will loose some of their crunchiness.