Tested by Sandra & Jan
From our kitchen in Cyprus
Total Time
45 min
Servings
4
Course
Lunch & Dinner, Main Course
A West African Discovery
During my culinary adventures through West Africa, I discovered a life-changing combination: roasted sweet potatoes and plantains.
Today, I'm sharing my vegan sweet potato plantain bowl with quinoa and crispy chickpeas – a nutrient-dense, plant-based powerhouse recipe that comes together in just 30 minutes!
This bowl brings together the best elements of healthy international cuisine, celebrating the flavors I discovered while traveling and adapted for my vegan kitchen.
30-Minute Sweet Potato & Plantain Power Bowl
Vegan Sweet Potato Plantain Bowl with Quinoa & Chickpeas (30 Minutes)
The author describes discovering 'a life-changing combination: roasted sweet potatoes and plantains' during West African travels. She presents this as a 'nutrient-dense, plant-based powerhouse recipe' combining African plantains, Middle Eastern chickpeas, and South American quinoa. The narrative emphasizes culinary fusion, sharing how an experience in Ghana inspired her Tel Aviv kitchen creations.
👩🍳Instructions
Preheat oven to 400°F (200°C) with parchment-lined baking sheet
Cook rinsed quinoa with broth for 15-20 minutes until liquid absorbs
Toss sweet potatoes, plantains, broccoli with 1-2 tbsp oil, salt, pepper; spread on half the sheet
Toss chickpeas with 1 tbsp oil, paprika, salt, pepper; spread on other half
Roast 25 minutes, stirring midway, until vegetables tender and chickpeas crispy
Massage kale with salt to soften
Blend tahini, parsley, garlic, lime juice, water until smooth
Assemble bowls with quinoa, kale, roasted vegetables; garnish with fresh items and drizzle sauce
Nutrition Facts
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