Quick Plant-based Chickpea Superfood Bowls

After a week of eating at restaurants on vacation in California, I was craving a superfood bowl.

What is a superfood bowl, you ask?

It’s a bowl packed with nutrient-dense ingredients.

I don’t like to put any ingredient on a pedestal, but the ones in this bowl will do your body good when it comes to feeling energized and satisfied at work.

There’s nothing worse than eating a big sandwich or super salty soup at your desk, then feeling like a long nap.

It’s even MORE worse if your office doesn’t have a nap room.

What? Some companies have them apparently.

This chickpea superfood bowl requires very little cooking.

It’s very simple because not all ingredients here require cooking except the rice, chard, chickpeas and sweet potatoes. The latter two you can cook on the same baking sheet. And rice is low-maintenance. Piece of cake!

Like all my other recipes, you can easily swap out the ingredients.

Here’s how to change it up and make it yours!

Rice: quinoa, pasta, farro, or any grain you can think of!

Sweet potato: regular potato, cauliflower, different types of sweet potato, zucchini

Chard: kale, more spinach, arugula (but don’t cook arugula), any leafy green you can find or are craving

I wouldn’t skip the chickpeas though! They kind of make this meal and provide lots of protein.

Feel free to also add veggies like peas, carrots, broccoli and pepper. Have fun with it!

I suggest adding a sauce to this meal — maybe a ginger carrot dressing or a tahini-based sauce!

Note that this is not a freezer-friendly meal and will last for up to four days in the fridge. Enjoy!

PS: Don’t forget to check out the salmon version of this superfood bowl here.

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Print Recipe
Quick Plant-based Chickpea Superfood Bowls
This chickpea superfood bowl is totally customizable and perfect to take to work.
Prep Time 10 mins
Cook Time 40 mins
Prep Time 10 mins
Cook Time 40 mins
  1. Preheat the oven to 400 F (200 C)
  2. Prepare a baking sheet with cooking spray. Set aside.
  3. In a bowl, toss the sweet potato with 2 tsp cumin, cinnamon, cayenne and salt + pepper to taste. Pour onto the baking sheet, push it to one side to leave space for the chickpeas.
  4. Drain and rinse the chickpeas, then add to same bowl, toss with remaining cumin, paprika and salt + pepper to taste. Pour onto the sheet next to the potatoes. Bake chickpeas for 15 mins, sweet potato for 30 mins. Flip the potatoes when you remove the chickpeas.
  5. Heat the coconut oil over a medium flame in a skillet. Add garlic. After 1 min, add the chard and stir until bright green, about 5 mins.
  6. To assemble: Add 1 cup of spinach to each container. Then divide the sweet potato into each, followed by the chard and chickpeas. Top with sprouts and avocado if using.
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