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Roasted Plantain + BBQ Chickpea Vegan Bowl
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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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Keyword: bbq, chickpea, classic, dairy-free, digestion, dinner, easy, fall recipe, food, healthy, healthy bowl, homemade, plant-based, recipe, savory, vegan
Servings: 2 servings
Calories: 980kcal
Author: Shanika

Ingredients

Roasted Plantains:

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

Roasted Sweet Potato:

  • 2 medium sweet potatoes, halved+ roasted (See Notes!)
  • 1 tablespoon 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 tablespoon grapeseed oil, for cooking
  • 1 tablespoon sriracha sauce
  • 1 tablespoon pure maple syrup (See Notes!)
  • pinch of red pepper flakes
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried parsley
  • ½ teaspoon smoked paprika
  • pinch of turmeric

Instructions

  • Simply, toss your plantains in 1 tablespoon 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 tablespoon 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!

Notes

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, ¾ cups water, ¼ cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, ⅓ cup agave syrup, 2 Tbsps pure maple syrup, 1 teaspoon sea salt, 1 teaspoon onion powder, 1 tablespoon red pepper flakes, and 1 teaspoon 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.

Nutrition

Calories: 980kcal | Carbohydrates: 187g | Protein: 15g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 4g | Sodium: 2396mg | Potassium: 2663mg | Fiber: 18g | Sugar: 104g | Vitamin A: 39963IU | Vitamin C: 190mg | Calcium: 274mg | Iron: 9mg