Caramelised sweet potato and chickpeas over tricolore quinoa with peppery rocket and lemon. Fully plant-based, loaded with fibre and slow carbs — the bowl that fuels the afternoon instead of flattening it.
15 minPrep
30 minCook
45 minTotal
2Serves
Roasted Vegetable Power Bowl
by · Easy
Vegan
High fibre
Low sugars
Low salt
High in potassium
Free from every allergen we track.
Caramelised sweet potato and chickpeas over tricolore quinoa with peppery rocket and lemon. Fully plant-based, loaded with fibre and slow carbs — the bowl that fuels the afternoon instead of flattening it.
15 minPrep
30 minCook
45 minTotal
2Serves
Nutrition
Per serving · 475 g
798kcal3350 kJ
Protein23.7 g47%
Carbohydrate141 g54%
Net carbs †115 g
Sugars14 g16%
Fibre26.4 g
Fat21.1 g30%
Saturates2.34 g12%
Salt †0.9 g15%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
baking pan
cutting board
oven
santoku knife
saucepan
Preheat the oven to 200 C (390 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
400 g
Batata/sweet potato, raw
240 g
Chickpea mature, canned, drained
60 g
Rocket raw
1 pinch
Pepper black, dried
2 g
Paprika
25 ml
Olive oil
2 g
Cumin seed
20 ml
Lemon juice
1 pinch
Common salt/table salt
150 g
Quinoa tricolore, raw
Instructions
1
Dice the sweet potato on a cutting board with a santoku knife. Toss with the drained chickpeas, most of the olive oil, salt and black pepper on a baking pan. The ground cumin and the paprika go on with the salt and pepper.
2
Roast in the oven at 200 C for about 30 minutes until the sweet potato is caramelised at the edges and the chickpeas are crisp.
3
Meanwhile cook the tricolore quinoa in salted water in a saucepan for about 15 minutes, then drain.
4
Pile quinoa, roasted vegetables and rocket into two bowls and finish with the lemon juice and the last of the olive oil.
Before you start
You'll need
baking pan
cutting board
oven
santoku knife
saucepan
Preheat the oven to 200 C (390 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
400 g
Batata/sweet potato, raw
240 g
Chickpea mature, canned, drained
60 g
Rocket raw
1 pinch
Pepper black, dried
2 g
Paprika
25 ml
Olive oil
2 g
Cumin seed
20 ml
Lemon juice
1 pinch
Common salt/table salt
150 g
Quinoa tricolore, raw
Instructions
1
Dice the sweet potato on a cutting board with a santoku knife. Toss with the drained chickpeas, most of the olive oil, salt and black pepper on a baking pan. The ground cumin and the paprika go on with the salt and pepper.
2
Roast in the oven at 200 C for about 30 minutes until the sweet potato is caramelised at the edges and the chickpeas are crisp.
3
Meanwhile cook the tricolore quinoa in salted water in a saucepan for about 15 minutes, then drain.
4
Pile quinoa, roasted vegetables and rocket into two bowls and finish with the lemon juice and the last of the olive oil.
Nutrition
Per serving · 475 g
798kcal3350 kJ
Protein23.7 g47%
Carbohydrate141 g54%
Net carbs †115 g
Sugars14 g16%
Fibre26.4 g
Fat21.1 g30%
Saturates2.34 g12%
Salt †0.9 g15%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.