Roasted Plantain + BBQ Chickpea Vegan Bowl

This Roasted Plantain + BBQ Chickpea Vegan Bowl recipe is the ultimate dinner idea that comes packed with a sweet + spicy side of chickpeas, fresh spinach, baked sweet potatoes, snow peas, and a twist of oven roasted sweet plantains. Pure perfection in one dish.

Roasted Plantain + BBQ Chickpea Vegan Bowl

When it comes to vegan recipes, I’m so excited to share them with you guys! As you know, Orchids + Sweet Tea is all about healthier comfort foods and sweets, and I strongly believe that by using better ingredients, you can truly enjoy the things you’ve always craved. For me, eating healthy doesn’t have to be a death sentence.

It’s all about being creative!

So, I got really creative with this dish and chose to utilize different healthy ingredients and put them together in one dish.

Much like the very popular Buddha Bowl, this Vegan bowl contains starch (sweet potatoes + plantains), veggies (snow peas + spinach), and protein (chickpea).

Usually, I enjoy sweet plantains, since it has been a part of the Jamaican culture since the end of time, and as many of you may already know–my family background is Jamaican.

Looking For Tips To Transition to a Vegan Diet?

Have you tried a new diet and failed at sticking to it or found it super hard to keep going because it was such a huge change? While change (especially with eating habits) isn’t easy, it definitely isn’t impossible to make effective.

This article explains How to Best Transition into a Plant-Based or Vegan Diet and the real difference between both diets, which are often mistaken to be the same.

So it’s only inevitable that my family roots would show up in my love for food, right?

However, in the Jamaican culture, sweet plantains are often lightly fried in oil over the stove until tender and brown. Check out this Shredded BBQ Jerk Chicken + Sweet Plantains for another great way to incorporate sweet plantains.

This time, however, I got a bit of inspiration from the Minimalist Baker, who shared the idea of roasting the sweet plantains.

This rendition of sweet plantains is perfect and you don’t have to worry about consuming too much oil or the complications of frying anything in popping oil. Haha.

Roasted Plantain + BBQ Chickpea Vegan Bowl

Simply, toss your plantains in 1 Tbsp of grapeseed oil and season with sea salt and black pepper and place them side by side on the baking sheet lined with parchment paper.

Bake for about 20 minutes at 425 degrees Fahrenheit until golden brown, flipping them onto their opposite sides at the halfway point.

For Chickpeas:

Add 1 Tbsp of grapeseed oil to a medium skillet on medium-high heat and add chickpeas. Season with all seasonings and toss until fragrant. Add BBQ sauce, sriracha sauce, and pure maple syrup and toss until full coated. Reduce heat and let it all simmer until sauce becomes thickened and chickpeas are tender, about 10-15 minutes.

To Assemble:

Add sweet potatoes, spinach, snow peas, chickpeas, and plantains to a prepared low-bowl or plate, side by side.

Feel free to add additional veggies such as arugula, kale, avocado, etc. and top with your favorite sauces: hot sauce, vegan dressing, or whatever else you like (optional).

Bon Appetit!

Roasted Plantain + BBQ Chickpea Vegan Bowl

For some awesome tips on finding out the various ways that you can substitute meat on those days where you just feel like giving your usual eating habits a break or for those who follow a vegetarian and/or vegan lifestyle, check out this Awesome Meat Substitutes to Try This Year article.

For more sweet potato, be sure to take a peek at this Vegan Loaded Sweet Potato topped with Guacamole recipe.

Lover of Chickpeas?

This Vegan Curry Chickpea Mashed Potato Bowl is the perfect easy weeknight meal! Ready in no time, this flavorful dish comes with a creamy coconut + turmeric based curry, chickpeas, sweet potatoes, tomatoes, carrots, onions, and spinach; all atop velvety vegan mozzarella and butter mashed potatoes. A killer combo, indeed!

When it comes to these Easy Chickpea Sweet Potato Sliders + Aioli, no words are needed to describe the delicious flavors in each small bite. A nice twist on a classic veggie burger, these sliders are packed with a ‘meaty’ patty made completely from chickpea, sweet potatoes, amazing seasonings, and paired with a delicious homemade garlic aioli sauce. All dairy-free ingredients, super easy to make, and perfect for any weeknight or weekend dinner.

This Vegan ‘Cheese’ Polenta + Kale Pesto + Roasted Chickpea will be ranked one of the best dishes eaten all year, believe me! It’s based with creamy polenta, followed by a tasty kale pesto sauce, and topped with roasted chickpeas that have been lightly dressed with buffalo sauce. This dish surely boasts of bold flavors that marry so well together for one great bowl of goodness. The perfect breakfast or dinner option.

This Buckwheat Veggie Pizza with Chickpea + Kale Pesto Sauce is beyond words! It comes perfectly topped over a thick, soft crust + crunchy buckwheat crust, and topped with loads of veggies and a creamy, flavorful kale-spinach pesto sauce. The perfect dinner for the family on any given day. Entirely Vegan. Gluten-Free option available.

Roasted Plantain + BBQ Chickpea Vegan Bowl

Looking For Awesome Vegan Fall Recipes?

When it comes to delicious vegan options, these Top 25 Vegan Fall Go-To Recipes come rich in flavor, unique ingredients/combinations, Fall spices, from savory to sweet, and much more. This roundup offers healthy, easy methods that are cozy for those chilly Fall days.

When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?

MADE OUR RECIPE(S)?

If you choose to make these Roasted Plantain + BBQ Chickpea Vegan Bowl or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Roasted Plantain + BBQ Chickpea Vegan Bowl

Roasted Plantain + BBQ Chickpea Vegan Bowl

Roasted Plantain + BBQ Chickpea Vegan Bowl

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
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Ingredients

Roasted Plantains:

  • 2 ripe plantains, peeled + cut sliced into medium thick rounds
  • 1 Tbsp grapeseed oil
  • pinch of sea salt
  • pinch of black pepper

Roasted Sweet Potato:

  • 2 medium sweet potatoes, halved+ roasted (See Notes!)
  • 1 Tbsp grapeseed oil
  • dried parsley, garnish
  • pinch of sea salt

Other:

  • 1 lb. snow peas, cooked (See Notes!)
  • 2 cups organic spinach, rinsed + dry

BBQ Chickpeas:

  • 1 cup BBQ Sauce, Homemade or Store-bought (See Notes!; Vegan-approved)
  • 1 Tbsp grapeseed oil, for cooking
  • 1 Tbsp sriracha sauce
  • 1 Tbsp pure maple syrup (See Notes!)
  • pinch of red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 Tbsp dried parsley
  • 1/2 tsp smoked paprika
  • pinch of turmeric

Instructions

  • Simply, toss your plantains in 1 Tbsp of grapeseed oil and season with sea salt and black pepper and place them side by side on the baking sheet lined with parchment paper. Bake for about 20 minutes at 425 degrees Fahrenheit until golden brown, flipping them onto their opposite sides at the halfway point.

For Chickpeas:

  • Add 1 Tbsp of grapeseed oil to a medium skillet on medium-high heat and add chickpeas. Season with all seasonings and toss until fragrant. Add BBQ sauce, sriracha sauce, and pure maple syrup and toss until full coated. Reduce heat and let it all simmer until sauce becomes thickened and chickpeas are tender, about 10-15 minutes.

To Assemble:

  • Add sweet potatoes, spinach, snow peas, chickpeas, and plantains to a prepared low-bowl or plate, side by side.
  • Feel free to add additional veggies such as arugula, kale, avocado, etc. and top with your favorite sauces: hot sauce, vegan dressing, or whatever else you like (optional).
  • Bon Appetit!

Tips & Tricks

SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potato and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.
SNOW PEAS: Bring a medium pot of water to a boil. Add snow peas and boil for 8-10 minutes or until slightly tender. Remove from heat and immediately place cooked snow peas into a large bowl of ice cold water to stop the cooking process (for about 5 minutes). Drain and set aside.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**
BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
STORAGE: Best if consumed within the same day. For leftovers, keep stored in a tightly sealed container in the refrigerator for 1-2 days.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.

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Roasted Plantain + BBQ Chickpea Vegan Bowl.

ORCHIDS + SWEET TEA

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