🌞 Smoky Maple Roasted Veggie & Chickpea Bowl
There's a particular kind of evening that calls for this bowl. Last winter I came home half-frozen from a long walk, craving something warm but not heavy, and the only things left were a lonely sweet potato, a bell pepper, and a can of chickpeas somebody (okay, me) forgot in the cupboard. Twenty-five minutes later the whole kitchen smelled like a campfire and maple syrup, and I did a little happy dance. It's been my reset dinner ever since.
🥕 Ingredients
- 1 large sweet potato, cubed
- 1 red bell pepper, chopped
- 1 zucchini, sliced into half-moons
- 1 can (400g) chickpeas, drained & rinsed
- 2 tbsp olive oil
- 1 1/2 tbsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
- Handful of fresh spinach or kale
- Optional: lemon squeeze + pumpkin seeds
👩🍳 Instructions
- Heat oven to 200C (400F) and line a tray with parchment.
- Toss sweet potato, pepper, zucchini and chickpeas with oil, maple, paprika, garlic, salt and pepper until glistening.
- Spread in a single layer (no crowding, or they steam instead of crisp).
- Roast 22-25 min, flipping once, until tender and golden.
- Wilt the greens in a dry pan 1-2 min.
- Pile greens in a bowl, top with the tray, finish with lemon and seeds. Done!
Why I love it: it's cheerful, plant-powered food that makes the day a little brighter. Cooking should feel like a small celebration. 🌿
Tomorrow's kitchen adventure: another veggie favourite. See you then!