Chickpea & Sweet Potato Grain Bowls

Give your gut some love with this vibrant, nutrient-packed bowl! Each bite is full of fiber, antioxidants, and gut-friendly goodness. Sorghum, a naturally gluten-free ancient grain, provides a hearty base rich in fiber and minerals that support digestion. Roasted sweet potatoes and crispy chickpeas add texture, while a tangy yogurt-tahini drizzle offers a probiotic boost for a happy, balanced gut.

YIELD: 4 servings | PREP: 20 mins | COOK: 20 mins

Ingredients

  • 1 cup whole-grain sorghum or whole-grain farro, rinsed
  • 2 medium sweet potatoes, scrubbed and cut into 2-by-½-inch pieces
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon smoked paprika, divided
  • 1 teaspoon ground coriander, divided
  • ½ teaspoon onion powder
  • 1 (15-ounce) can no-salt-added chickpeas, rinsed and patted dry
  • ¾ teaspoon salt, divided
  • ½ cup whole-milk plain strained (Greek-style) yogurt
  • 3 tablespoons water
  • 3 tablespoons lemon juice (from 2 lemons)
  • 1 tablespoon tahini
  • 1 teaspoon Dijon mustard
  • 3 cups spring mix salad greens
  • ½ avocado, thinly sliced
  • ½ cup crumbled feta cheese


Directions

  1. Cook the Grain: Bring a large pot of water to a boil over high heat. Add the sorghum (or farro), then reduce heat to medium-low and simmer uncovered, stirring occasionally, until tender, about 50–60 minutes for sorghum or 30 minutes for farro. Drain and set aside to cool.
  2. Roast the Sweet Potatoes: Place a large rimmed baking sheet on the center rack and preheat the oven to 425°F. In a large bowl, toss sweet potatoes with 1½ tablespoons oil and ½ teaspoon each paprika, coriander, and onion powder. Carefully remove the hot pan from the oven and spread the sweet potatoes evenly on it, leaving space between pieces. Scrape any remaining oil and seasoning from the bowl over the potatoes. Roast for 10 minutes.
  3. Add the Chickpeas: In the same bowl, toss chickpeas with 1½ tablespoons oil, ¼ teaspoon salt, and the remaining ½ teaspoon each of paprika and coriander. Remove the sweet potatoes from the oven, stir, and push them to the edges of the pan. Spread chickpeas in the center. Continue roasting, stirring every 10 minutes, until chickpeas are crispy and sweet potatoes are golden and tender, about 20–30 minutes. Let cool for 15 minutes.
  4. Make the Dressing: In a medium bowl, whisk together yogurt, water, lemon juice, oil, tahini, mustard, and ¼ teaspoon salt until smooth and creamy.
  5. Assemble the Bowls: In a large bowl, combine salad greens, the cooked grain, and the remaining ¼ teaspoon salt. Drizzle with ¼ cup dressing and toss to coat. Divide among four wide bowls, then top with roasted sweet potatoes, chickpeas, avocado, and feta. Finish each bowl with a light drizzle of oil and about 2 tablespoons of dressing.

Nutrition Notes

  • Sorghum or Farro: Both are excellent sources of fiber that support digestion and help prevent constipation.
  • Sweet Potatoes: Packed with fiber that nourishes healthy gut bacteria, helping reduce inflammation and support overall digestive health.
  • Chickpeas: Contain resistant starch that feeds beneficial gut bacteria and can support heart health by helping to lower cholesterol.
  • Greek Yogurt: Using whole-milk Greek yogurt with live and active cultures provides probiotics that promote a diverse, healthy microbiome.

Nutrition Facts

Per Serving: 682 Calories | 34g Fat | 83g Carbs | 18g Protein