This sweet potato and chickpea bowl will make your gut happy!
This nutrient-dense bowl is rich in dietary fiber and antioxidants, which support a healthy digestive system.
The yogurt dressing also provides a probiotic gut-health benefit when you choose a brand with live and active cultures.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Drain and set aside to cool.
Meanwhile, place a large rimmed baking sheet on center oven rack; preheat to 425F.
Place sweet potatoes in a large bowl.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Add 112 tablespoons oil and 12 teaspoon each paprika, coriander and onion powder; toss to coat.
Roast the sweet potatoes for 10 minutes.
Meanwhile, place chickpeas in the reserved bowl.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Spread the chickpeas in an even layer in the center space.
Let cool completely, about 15 minutes.
Drizzle with 14 cup of the dressing; toss to coat.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Refrigerate in separate airtight containers until you are ready to assemble.
If you have leftovers, cover the bowl and store it in the refrigerator.
It will be good for up to 3 days.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
If you prepped the recipe a day in advance, be sure to count that as a day.
Recipe developed by Marianne Williams
EatingWell.com, October 2024
