This is another one of the first recipes recipes I learned going vegan and ate on repeat! This recipe is so simple and delicious for dinner or lunches. When I first heard sweet potatoes, brussels, and bbq sauce I was a little skeptical but now it is one of my favorite meals ever! Seriously if I go more than a month without making this I get some hardcore cravings.
This recipe can feed a family of for for dinner or makes a good meal prep for lunches all week, hope you enjoy!
Ingredients/ shopping list:
- 1 can chickpeas
- 2 sweet potatoes
- 1 bag of brussel sprouts ( or about a 1.5 pounds if your buying fresh
- Kale (bagged or fresh)
- BBQ sauce
Optional for a quick vegan ranch:
- 1 cup vegan mayo
- 1 tsp dill
- 1 tsp parsley
- 2 tsp onion powder
- 2 tsp garlic powder
- salt and pepper
- 2 tbs soy milk
Preheat oven to 400 degrees. Chop your sweet potatoes and brussels and lay on oven sheet. Drain and rinse your chickpeas and add those to your baking sheet as well. Drizzle olive oil over your chickpeas and veggies and season with salt and pepper.
While that bakes, chop your kale and sautee with olive oil until softened.
Step 3. *Optional*
To make this optional ranch dressing to top off your meal, mix in a medium sized bowl the following ingredients and stir until smooth: 1 cup vegan mayo, 1 tsp dill, 1 tsp parsley, 2 tsp onion powder, 2 tsp garlic powder, salt and pepper, and 2 tbs non diary milk.
Your veggies and chickpeas will cook for about 40 minutes, sometimes they need a bit longer depending on how much you make. Normally I cook mine for 40 mins, drixxle with BBQ sauce, and put back in for 5 minutes.
Cook your rice separately ad put your bowl together!
Try this BBQ bowl instead of a traditional “bbq chicken” bowl and hep save animals just like the ones that get the live out their lives here at Farm Animal Refuge.
Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14