Rosemary Basil Chick Pea And Veggie Bowl

Rosemary Basil Chick Pea And Veggie Bowl

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This chickpea and veggie bowl is perfect for lunch and dinner! Enjoy every bite that is seasoned with rosemary, basil, cumin, and oregano.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

2-3 servings

Ingredients

  • 2 T. olive oil
  • ½ red onion, diced
  • 1 sweet potato, peeled and cubed
  • 1 Roma tomato, chopped
  • Salt and pepper to taste
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 1 tsp. cumin
  • 2 cloves garlic, minced
  • 1 tsp. rosemary
  • 1 tsp. basil
  • ½ tsp. oregano

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Directions

Preheat oven to 400 degrees. On a rimmed baking sheet, add red onion and sweet potatoes and drizzle with olive oil. Season with salt and pepper, bake for 10 minutes, flip, and bake for 10 minutes more. In a bowl, toss chickpeas with tomatoes, salt, pepper, cumin, garlic, rosemary, basil, and oregano. Add to a skillet and cook over medium heat with 1 tablespoon of oil until tender. In a large bowl, combine chickpea mixture, sweet potatoes, and onions.


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