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Honey Feta Sweet Potato Grain Bowl with Roasted Chickpeas

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This Honey Feta Sweet Potato Grain Bowl with Roasted Chickpeas is a delightful medley of flavors and textures that satisfies your cravings. Perfect for any time of year, it combines roasted sweet potatoes, crunchy chickpeas, and a drizzle of honey feta for a nourishing meal.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium sweet potatoes (about 1 lb), peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa (or brown rice, farro, or your choice of grain), rinsed
  • 2 cups vegetable broth or water
  • 1 cup baby spinach or kale, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice
  • 1/4 cup toasted walnuts or pecans, roughly chopped (optional)
  • Fresh herbs (such as parsley or cilantro) for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). This ensures that your chickpeas and sweet potatoes roast evenly and become nicely caramelized.
  2. Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture—this step is crucial for achieving crispy roasted chickpeas.
  3. In a bowl, combine the chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat. Spread them in a single layer on a baking sheet lined with parchment paper.
  4. Peel and dice the sweet potatoes into 1-inch cubes. In a separate bowl, toss the sweet potatoes with olive oil, cinnamon, salt, and black pepper until evenly coated.
  5. Add the sweet potatoes to the baking sheet alongside the chickpeas. Roast both in the oven for 25-30 minutes, stirring halfway through. You want the sweet potatoes to be tender and golden, while the chickpeas should be crunchy—keep an eye on them to prevent burning.
  6. While the chickpeas and sweet potatoes are roasting, rinse the quinoa under cold water in a fine-mesh sieve. Cook it according to package instructions, typically in 2 cups of vegetable broth or water for about 15 minutes, until fluffy and the liquid is absorbed.
  7. Once the quinoa is cooked, fluff it with a fork and stir in the chopped baby spinach or kale until wilted. The residual heat will soften the greens perfectly.
  8. To assemble the grain bowl, start with a generous scoop of the quinoa mixture. Top with roasted sweet potatoes and chickpeas, then sprinkle with crumbled feta cheese.
  9. Drizzle honey and fresh lemon juice over the top, and add chopped nuts if desired. Garnish with fresh herbs for an added burst of flavor.

Nutrition

Keywords: Make sure to dry the chickpeas thoroughly before roasting to prevent them from steaming instead of crisping. You can substitute butternut squash for sweet potatoes and use maple syrup instead of honey for a vegan option.

Find it online: https://crumella.com/honey-feta-sweet-potato-grain-bowl-with-roasted-chickpeas/