This Budget Chickpea Sweet Potato Bowl layers roasted sweet potato, seared cumin chicken, and crispy chickpeas for a hearty bowl that hits 18 grams of protein without breaking the grocery budget. It comes together on one sheet pan and one skillet, which makes weeknight cleanup quick. Bright lime and creamy avocado pull everything together so it tastes finished, not thrown together.
About 35 minutes start to finish, with most of that being hands-off roasting time.
Per serving (makes 4): 282 cal · 18.6g protein · 31.0g carbs · 10.1g fat
Ingredients
- 1 1/2 cup chickpeas
- 12 oz sweet potato
- 8 oz chicken breast
- 1/2 cup avocado
- 1 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp paprika
Instructions
- Cube sweet potato, toss with half the olive oil and paprika, roast at 425F for 25 minutes.
- Season diced chicken with cumin and salt, pan-sear in remaining oil until cooked through.
- Warm chickpeas in the same pan for 2 minutes until lightly crisped.
- Divide sweet potato, chicken, and chickpeas into bowls.
- Top with sliced avocado and a squeeze of lime juice.
Meal prep & storage
Double the chickpeas, sweet potato, and chicken on a Sunday and portion them into four containers, keeping the avocado and lime separate until serving. The cooked components keep well in the fridge for up to 4 days, or you can freeze the chicken and sweet potato (without avocado) for up to 2 months. Reheat in a 400F oven or skillet for 5 to 7 minutes to bring back the crisp edges, then add fresh avocado and a squeeze of lime.
Swaps
Swap the chicken breast for ground turkey, diced tofu, or an extra half cup of chickpeas to keep it plant-based. Butternut squash or carrots work in place of sweet potato with the same roasting time, and lemon juice can stand in for lime in a pinch. If you want a creamy element without avocado, a spoonful of hummus or tahini drizzle keeps the dish dairy-free and budget-friendly.
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