Nacho Ranch Chickpea Bowl

Ingredients

Chickpeas

• 2 1/2 cups cooked chickpeas, drained and rinsed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon dried oregano

Nacho Seasoning

• 1/4 cup nutritional yeast
• 2 teaspoons sweet paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• 1/8 teaspoon kala namak (Indian sulphur black salt, optional)
• 1 teaspoon dried parsley
• 1/4 teaspoon black pepper

Vegetables

• 14 oz sweet potatoes, cut into 1/2-inch cubes
• 2 cups coarsely chopped green beans or cauliflower
• 1 tablespoon neutral oil
• 4 cups baby greens
• sliced cucumber or radish
• 1 recipe ranch dressing, or store-bought
• 1/4 cup pepitas or hemp seeds

Directions

Chickpeas

1. Preheat the oven to 400°F. Line a 9x9-inch or larger baking dish with parchment paper. Combine the chickpeas, smoked paprika, salt, and oregano in the dish and toss to coat the chickpeas. Spread out the chickpeas evenly so that there is only 1 or 2 layers of chickpeas. Spray oil on top, if desired.

Nacho Seasoning

2. Combine the nutritional yeast, sweet paprika, onion powder, garlic powder, cayenne, salt, kala namak (if using), parsley, and pepper in a small bowl.

Vegetables

3. In a large bowl, combine the sweet potatoes, green beans, and oil. Toss the vegetables to coat them evenly. Add the nacho seasoning and toss to coat. Spread the vegetables on a large baking sheet lined with parchment paper. Salt the vegetables lightly.
4. Bake the vegetables and chickpeas for 20 minutes. Stir the vegetables and chickpeas and bake for another 8 to 10 minutes, or until the vegetables are cooked to you preference.
5. Assemble the bowls by layering the baby greens, a generous serving of the chickpeas and roasted vegetables, and cucumber. Drizzle each serving with the ranch dressing. Top the bowls with the pepitas and serve.

Attribution

Vegan Richa's Everyday Kitchen by Richa Hingle