Sesame-Sriracha Roasted Vegetable Chickpea Bowl

I have been lucky to be able to cook from so many fabulous cookbooks. I always try to share my favourite recipe for you to try as well, but sometimes there are so many good recipes. This dish was simplified, slightly from the Buddha Parcels in Keep It Vegan (as reviewed originally here).

Instead of making parcels (cute but not too practical), I put all the vegetables in a big glass tray and roasted them with a sheet of aluminum foil overtop. The sauce from toasted sesame oil and sriracha was spot on perfect, and I wonder whether the vinegar was the best part. Not that I tasted it, but it was a lovely marinade.

I used sweet potatoes and sweet red bell peppers and it complemented the spicy sauce. Because of the lid, the kale gets steamed from the juicy vegetables. Not that kale chips would be bad, because I think they were fabulous on this roasted vegetable and kale chip pizza.

There is a nice (albeit small) side of cardamom-lemon infused rice in the cookbook, but I ended up tossing the vegetables with chickpeas and brown rice. Enjoy it with your favourite protein.

I am sharing this with Shaheen’s Eat Your Greens.

Sesame-Sriracha Roasted Vegetable Chickpea Bowl
Adapted from Keep It Vegan

1 large sweet potato, roughly chopped
1 onion, roughly chopped
1 red bell pepper, roughly chopped 􏰀
2 garlic cloves, minced or pressed
2 tbsp tamari or soy sauce
2 tbsp rice wine vinegar
2 tbsp toasted sesame oil
1 tsp sriracha
1.5 cups kale, torn into small pieces, packed
2-3 cups cooked chickpeas

1. Preheat the oven to 400F.

2. Place vegetables in a large oven-proof container with high sides (e.g. a glass baking pan). Drizzle with tamari, vinegar, toasted sesame oil and sriracha. Stir to evenly distribute. Top with the kale. Cover tightly with aluminum foil. Bake for 1 hour, or until the sweet potatoes are tender.

3. Remove from oven and stir in cooked chickpeas. A side of rice is nice too to sop up all the extra juices.

Serves 4.