Plant-based bowl with arugula, chickpeas, steamed sweet potatoes, broccoli, sauerkraut, and an oil-free turmeric tahini dressing. Perfect for meal prep!
I’ve been happy lately, friends.
Maybe it’s the warmer weather, or maybe it’s just a newfound perspective this summer.
It feels like things are shifting, changing, and becoming.
Like good things are on the tip of my tongue, about to spill over my lips and into fruition.
I’m emerging from quarantine feeling the vibration of potential and possibilities that the remainder of the year allows.
My intention for 2020 was *forward* and I’ve definitely tested that two syllable word to the fullest in the past month.
Shedding old identities, stories, and thought patterns and trying on new ones.
In the midst of all of this self reflection and discovery, I haven’t really wanted to cook fancy meals.
In fact, I haven’t been thinking much about food at all.
There, I said it.
But, in the midst of so much change, we still need to eat and eat well.
This Chickpea Meal Prep Bowl is perfect to make for an easy plant-based meal!
The Meal Prep Bowl You Need
I hadn’t intended this recipe to be shared on the blog.
For the past few weeks I’ve been going through the freezer grabbing whatever frozen foods are hanging out in the back of the freezer.
The same bags I feverishly piled into my shopping cart pre-pandemic (yes, I was one of *those* shoppers), unsure of when the next safe shopping trip might be.
One of my favorite pairings, frozen or not, is sweet potato and broccoli.
I steamed the vegetables on the stovetop and then mixed them with fresh arugula, cooked chickpeas for protein, a dollop of sauerkraut, and a bright tahini dressing.
After a bite I knew it was an easy blueprint meal you need on your meal prep list.
What You Need to Make Chickpea Meal Prep Bowl
Here’s what you need make this meal prep bowl:
- Farmer Direct Organic Chickpeas
- sweet potato
- hemp hearts
- homemade turmeric tahini dressing
Make These Legumes From Scratch
While I’ve been lazy about my meals, I haven’t been lazy about my legumes.
I made my own chickpeas from scratch for this recipe!
Making chickpeas yourself is wonderful because you can control the tenderness, the quality and quantity, and the saltiness!
I love using Farmer Direct Organic Chickpeas in this recipe because their products are grown without the use of harmful pesticides, herbicides, and GMOs.
What makes Farmer Direct Organic super special is their traceability.
On the back of each package is a string of 14 numbers and three dashes.
This number tracks each product from the shelf all the way back to the farmer who grew it.
It reveals when each lot was harvested, how it was processed and packaged, and even which field it was grown on.
This demonstrates that all Farmer Direct Organic are organic, fair, safe, and transparent!
How to Make Chickpea Meal Prep Bowl
Making this recipe is very simple.
I like to begin by soaking and cooking the chickpeas for 1 – 1 1/2 hours on the stovetop.
Add liquid as needed to keep chickpeas submerged during cooking and then drain and season as desired.
While the chickpeas are finishing cooking, prepare your broccoli and sweet potatoes on a steamer on the stovetop.
If you don’t have a steamer basket, you can also also boil the vegetables on the stovetop until they’re vibrant and tender.
Divide the vegetables and cooked chickpeas between bowls with arugula and add in a big dollop of sauerkraut.
I’ve been obsessed with this stuff lately for flavor and probiotics!
Try adding a pinch of hemp hearts for nuttiness and protein.
What You Need to Make Turmeric Tahini Dressing
Now that we’ve packed our power bowls, let’s dress it with an oil-free Turmeric Tahini Dressing.
Here’s what you need:
- lemon juice
- filtered water
- ground turmeric
- Himalayan sea salt
- black pepper
- maple syrup
Mix everything together by hand or in a high speed blender.
Add a touch of optional maple syrup for sweetness.
How to Serve Chickpea Meal Prep Bowl
Enjoy this Chickpea Meal Prep Bowl as an easy fool-proof nutritious plant-based meal.
It’s totally vegan, gluten-free, and oil-free while being packed with protein, healthy fats, and complex carbs.
Try making your cooked chickpeas in advance to store in the fridge for bowls all week long.
This recipe is perfect to meal prep in advance for weekday meals while also being easy enough to tackle on the fly after a long day.
If you don’t have sweet potato and broccoli on hand, I recommend subbing in vegetables of similar colors, like carrots and green beans or your favorite oranges and greens.
Sub out the arugula for your favorite leafy greens for different variations or omit for a different variation.
You can also serve this meal warm or chilled from the fridge!
More Vegan Macro Bowls
I Want to Hear From You
If you make this Chickpea Meal Prep Bowl, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipes like this one to make later.
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Plant-based bowl with arugula, chickpeas, sweet potato, broccoli, sauerkraut, and oil-free turmeric tahini dressing. Perfect for meal prep!
Chickpea Meal Prep Bowl
- 1 cup Farmer Direct Organic Chickpeas, cooked according to package instructions
- 2 giant handful arugula
- 3 cups sweet potato, diced (fresh or frozen)
- 1 large head of broccoli, broken into florets (fresh or frozen)
- 1/4 cup sauerkraut
- pinch of hemp hearts
Turmeric Tahini Dressing
- 1/4 cup tahini
- 2 TBSP lemon juice
- 1/4 cup filtered water (or more, to reach desired consistency)
- 1/4 tsp ground turmeric
- pinch of himalayan sea salt
- pinch of black pepper
- 1/2 tsp maple syrup (optional)
- Cook the Farmer Direct Organic Chickpeas from scratch according to package instructions in advance and set aside.
- Add the sweet potatoes to a steamer basket and steam for 10 minutes, until vibrant orange and fork tender. In the last 5 minutes, scoot the sweet potatoes over and add in the broccoli florets. If you don’t have enough room, steam the broccoli separately for ~5 minutes.
- Mix up the turmeric tahini dressing by adding all ingredients a high speed blender or whisking vigorously with a fork. Refrigerate until ready for use.
- To assemble the bowls, add the arugula to the bowls and top with the cooked chickpeas, steamed broccoli, and steamed sweet potatoes. Garnish with sauerkraut and add a pinch of hemp heart and a drizzle of turmeric tahini dressing. Serve immediately.
- Store the leftovers separately in an airtight container in the refrigerator for up to 5 days and reassemble before serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Farmer Direct Organic, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!