Crispy Chickpea & Sweet Potato Bowl with Feta – Delicious Meal
Ingredients
For the Sweet Potatoes
2 cups (300 g) sweet potato, cubed
1 tbsp (15 ml) olive oil
½ tsp salt
¼ tsp black pepper
½ tsp paprika
For the Chickpeas
1 can (400 g) chickpeas, drained and dried
1 tbsp (15 ml) olive oil
½ tsp garlic powder
½ tsp cumin
½ tsp salt
For the Lemon Whipped Feta
1 cup (150 g) feta cheese
¼ cup (60 ml) Greek yogurt
1 tbsp (15 ml) lemon juice
1 tsp lemon zest
For the Sriracha Honey
2 tbsp (30 ml) honey
1–2 tsp sriracha (adjust to taste)
Optional Bowl Base
Cooked rice, quinoa, or mixed greens
Optional Garnish
Fresh parsley or cilantro
Avocado slices
Sesame seeds
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potatoes with olive oil, salt, pepper, and paprika. Roast for 25–30 minutes until tender and caramelized.
Toss chickpeas with olive oil and spices. Roast for 25–30 minutes until crispy.
Blend feta, yogurt, lemon juice, and zest until smooth and creamy.
Mix honey with sriracha to create a sweet-spicy drizzle.
Assemble bowls with your base of choice.
Top with roasted sweet potatoes and crispy chickpeas.
Add a generous spoon of lemon whipped feta.
Drizzle with sriracha honey and garnish as desired.
Serve warm.