Sweet potato chickpeas

These Spiced Chickpea Stuffed Sweet Potatoes are the perfect plant-based vegan weeknight dinner option, offering a delightful blend of wholesome goodness and satisfying flavors. Packed with fiber and plant-based protein, these stuffed sweet potatoes are not only delicious but also a nutritious choice for the whole family. Meal Prep Friendly, Vegan + Gluten-free.

Sweet potatoes just got even better! Bake them up with seasoned chickpeas, mash and serve them with lemon-tahini dressing and enjoy a healthy, vegan meal or fancy side. #anothermusicinadifferentkitchen #sweetpotato #tahini

This simple curry has an amazing blend of spices, giving the roasted sweet potatoes and chickpeas an added kick of flavour. Prep ahead and batch cook for weekday lunches or speedy suppers.

Chickpeas are so versatile! Our Chickpea Stuffed Sweet Potatoes feature crispy roasted chickpeas that add texture, protein & fibre to this delicious fall side dish. Make this recipe sweet or savoury with a quick switch of ingredients.

Chickpea, sweet potato and quinoa bowls are perfect for meal prep and make ahead lunches. They feature seasoned roasted sweet potatoes, two sources of plant-based protein, and a zesty lemon-almond sauce.

Incredibly easy Sweet Potato and Chickpea Curry that's made in one pot using store cupboard ingredients with only 5 minutes of prep!

This vegan chickpea sheet pan dinner includes sweet potato, chickpeas, and broccoli roasted with simple spices and herbs. Full of flavor, easy to assemble and bakes in one pan!

This recipe for Roasted Chickpea & Veggie Bowl uses one sheet pan for easy cleanup. Affordable, easy and quick to make. Served with a generous drizzle of Tahini Maple Dressing.

With spicy roasted sweet potato, crispy chickpeas, fluffy quinoa and drizzled in my Thai Peanut Sauce, this is one of my favorite buddha bowls to date! It's vegan, gluten free and perfect for meal prep.

Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini DressingIngredients:Produce:2 cups broccoli florets2 cups Brussels sprouts, halved1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)15 oz canned chickpeas, drained and rinsed1 dash garlic powderCondiments:1/2 cup tahini1/2 cup Dijon mustard2 ta