Vegan Chickpea Bowls

Roasted potato wedges, chickpeas, and Brussels sprouts drizzled with sauce and garnished with lemon wedges.

5 from 1 vote

Vegan Chickpea Bowls are an easy sheet pan meal featuring roasted potato wedges, Brussels sprouts, and a creamy sauce. Perfect for meal prep!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Fusion

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 455kcal

Author: Amy Katz

Ingredients

For the chickpeas:

2-15 ounce cans chickpeas (about 3 cups) rinsed and drained
⅓ cup diced yellow onion
2 teaspoons extra virgin olive oil
1 teaspoon dried dill
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper

For the potatoes:

1 pound Yukon Gold potatoes cut into wedges
2 teaspoons extra virgin olive oil
2 teaspoons lemon pepper
½ teaspoon paprika
Pinch salt
12 ounces Brussels sprouts shaved

For the assembly:

½ cup Sunflower Sour Cream (See Notes)
2 Tablespoons water
1 tablespoon minced chives
2 teaspoons lemon juice
¼ teaspoon dried dill
Pinch salt
4 lemon wedges

US Customary - Metric

Instructions

To make the chickpeas: Preheat the oven to 400ºF (200ºC) and line two baking sheets with parchment paper. In a bowl, combine the chickpeas, onion, oil, dill, salt, garlic powder, and pepper, tossing until evenly coated. Spread the mixture out on one of the baking sheets.
2-15 ounce cans chickpeas, ⅓ cup diced yellow onion, 2 teaspoons extra virgin olive oil, 1 teaspoon dried dill, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
To make the potatoes: In a bowl, combine the potatoes, oil, lemon pepper, paprika, and salt, tossing until evenly coated. Spread the wedges out on the other baking sheet in a single layer. Place the baking sheets in the oven and roast for 20 minutes. Flip the potatoes and move the chickpeas to one side of the baking sheet. Spread the Brussels sprouts next to the chickpeas. Put the sheets back in the oven on opposite racks and roast for another 20 minutes.
1 pound Yukon Gold potatoes, 2 teaspoons extra virgin olive oil, 2 teaspoons lemon pepper, ½ teaspoon paprika, Pinch salt, 12 ounces Brussels sprouts
To assemble: Meanwhile, whisk together Sunflower Sour Cream, water, chives, lemon juice, dried dill, and salt. Refrigerate the sauce until ready to serve. To serve, divide the chickpeas, potatoes, Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with sour cream sauce just before serving. The sauce and the dishes can be stored separately in the refrigerator for up to 5 days.
½ cup Sunflower Sour Cream, 2 Tablespoons water, 1 tablespoon minced chives, 2 teaspoons lemon juice, ¼ teaspoon dried dill, Pinch salt, 4 lemon wedges

For the potatoes:

Notes

Sunflower Sour Cream:

1 cup (145 g) raw sunflower seeds
6 ounces (175 ml) water
1 Tablespoon (15 ml) lemon juice
1 Tablespoon (15 ml) olive oil
2 teaspoons (10 ml) white vinegar
½ teaspoon salt

Place the sunflower seeds in a small pot and cover them with water. Cover and bring to a boil, then adjust the heat to medium-low and simmer for 5 minutes. Strain the water from the seeds and transfer the seeds to a blender. Add the water, lemon juice, olive oil, white vinegar, and salt and puree until completely smooth, scraping down the sides a few times. You may need to add more water, 1 Tablespoon (15 ml) at a time. Store in the refrigerator for up to 10 days.

Makes about 2 cups.

Per serving: 112 calories; 11 g fat; 4 g carbohydrates; 2 g fiber; 1 g sugar; 4 g protein

NOTE: You will only need ½ cup Sunflower Sour Cream to make the sauce for this recipe. Use the remaining amount in other recipes calling for sour cream. It will last in the refrigerator for up to 5 days.

Nutrition