More Recipes by Kelsey Russell-Murray

I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.

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Roasted Sweet Potato & Chickpea Nourish Bowls

Name: Roasted Sweet Potato & Chickpea Nourish Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Ingredients: Quinoa; Low Sodium Chickpeas; Sweet Potato; Kale; Broccoli; Garlic Powder; Onion Powder; Chili Powder; Extra-Virgin Olive Oil; Sea Salt; Black Pepper; Tahini; Maple Syrup; Soy Sauce; Warm Water; Lemon Juice

Recipe by Kelsey Russell-Murray

Ingredients

Time

25m

Serves

This savoury-sweet dish is loaded with plant-based ingredients that will satisfy both vegans and meat-eaters alike! This nourish bowl is packed with a variety of colourful vegetables, protein and fiber-rich baked chickpeas and drizzled with a tahini-based dressing for a dose of healthy fats. This nutrition-packed nourish bowl comes together in around 30-minutes and is a great option for healthy weeknight meals or lunches. Ingredients can easily be substituted for whatever vegetables and whole grain you have on hand, making this a great flexible meal option.

Vegan

Dinner

Ingredients

1 cup

Quinoa

rinsed and drained

1 400ml can

Low Sodium Chickpeas

drained and rinsed

1 med

Sweet Potato

diced into 1-inch pieces

2 cups

Kale

chopped, stems removed

1 med head

Broccoli

chopped into florets

1 tsp

Garlic Powder

1 tsp

Onion Powder

1 tsp

Chili Powder

2 Tbsp

Extra-Virgin Olive Oil

1 tsp

Sea Salt

divided

1/2 tsp

Black Pepper

divided

1/2 cup

Tahini

1-2 Tbsp

Maple Syrup

1 Tbsp

Soy Sauce

3 Tbsp

Warm Water

1 Tbsp

Lemon Juice

Instructions

Preheat your oven to 425-degrees F.

Prepare quinoa per cooking instructions on the package.

Pat chickpeas dry with paper towel. Add chickpeas and diced sweet potato to a large parchment-lined baking sheet. Drizzle with 1 tbsp. olive oil, salt and pepper. Roast in the oven for 20-minutes, stirring halfway. Sweet potatoes should be browned and soft, and chickpeas should be crispy. After cooking, toss chickpeas with onion, garlic and chili powder and stir to coat.

While the sweet potatoes and chickpeas are cooking, add the broccoli to a second baking sheet and drizzle with oil, salt and pepper. Roast in the oven for 8 minutes. Remove baking sheet from oven and add kale (drizzled with oil, salt and pepper) and return to oven for another 4-5 minutes, until kale is crispy and broccoli is browned. Remove both baking sheets from the oven when finished cooking.

While the vegetables are roasting, prepare the tahini dressing by adding tahini, maple syrup, soy sauce, lemon juice and water to a medium bowl and whisking to combine. Add more/less water as required to thin to desired consistency. Season with salt and pepper.

To serve, divide quinoa evenly between bowls. Top with roasted sweet potato, broccoli, chickpeas and kale and drizzle with a healthy quantity of tahini dressing. Enjoy!

Substitutions: Substitute the suggested vegetables for veggies of your preference. Spinach, Brussels sprouts and squash would be great options! Don’t have tahini on hand? Substitute natural peanut butter or almond butter for tahini, just be mindful you may need a little bit more water to thin! Swap quinoa for a whole grain of your choice, such as brown rice or bulger.

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