Chickpeas, peppers, eggplant, and sweet potato cook together on one sheet pan and are tossed with a curry-inspired sauce in these chickpea curry bowls. This is a nourishing and balanced vegan meal that's perfect for weeknight dinners!
These chickpea and roasted vegetable bowls are nutritious and flavor-packed. Loaded with roasted veggies and doused in a coconut curry-inspired sauce, this recipe is great for meal prep or dinner.
This recipe features summer vegetables and sweet potatoes, a year-round staple in my kitchen.
Eggplant is one of the most underrated vegetables of summer. Aside from eggplant stir-fries, eggplant is surprisingly delicious when roasted. The sweetness of the roasted sweet potato and bell pepper combined with spicy roasted eggplant is surprisingly delicious!
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Recipe features
- Balanced meal with chickpeas as the main protein source, sweet potatoes as the main carbohydrates, and eggplant and peppers for vegetables.
- All of the vegetables roast together on the same pan, hence the name "sheet pan meal".
- Everything is tossed with a coconut curry-inspired sauce made using coconut milk and a handful of spices. These bowls are inspired by ingredients found in Indian cuisine and by the warming flavors of coconut curries.
Ingredients
- Chickpeas: All you need is one can or 1 and ½ cups of chickpeas. I like to use Instant Pot chickpeas, but canned is the easiest option.
- Sweet potato: I recommend using red/orange sweet potatoes.
- Eggplant: I use globe eggplants, the large eggplants that are the most common variety at US grocery stores. Leave the skin on.
- Coconut milk: I use full-fat coconut milk, but lite coconut milk works for a lower-fat option.
- Spices: Curry powder, garam masala, and cumin add a ton of flavor to the sweet potatoes and sauce. Curry powder comes in a lot of varieties and spice levels. If garam masala is new to you, it is a spice blend that originated in India, and it is available in the spice aisle at the store.
- Ginger and garlic are sauteed in the coconut sauce. I recommend using fresh ginger and garlic for the best flavor.
How to make
This recipe is made sheet pan dinner style. That means that all of the vegetables cook together on one large sheet pan at the same time.
Layer a large sheet pan with parchment paper (optional, makes cleanup easier). Spread out the eggplant, sweet potato, bell pepper, and chickpeas in an even layer. Try not to overlap the pieces.
Toss the vegetables with olive oil and salt. Sprinkle the sweet potatoes with half of the curry powder, cumin, and garam masala.
Roast at 425F for 30-35 minutes total, stirring halfway through. The vegetables are ready when the roasted sweet potato is tender and soft to the bite.
While the veggies are roasting, prepare the coconut curry sauce. In a small sauce pot, saute the ginger and garlic in a small amount of olive oil until aromatic. Stir in the spices, toasting for just 30 seconds.
Whisk in the coconut milk, simmering until warmed and slightly thickened. I usually just simmer it until the vegetables are ready. It won't be a super thick sauce.
Assemble the bowls. Don't skip a squeeze of fresh lime juice over each bowl! I like to top them with cilantro as well.
Recipe tips and variations
- If you have a convection oven or an oven that can handle two large sheet pans at once, I recommend making a double or even triple batch of the chickpeas. They are an easy protein source to keep on hand for quick meals and they're perfect for snacking. You can also make air fryer chickpeas instead of roasting them.
- These bowls go well with a side of basmati rice or garlic naan.
- You can use a lot of different vegetables in this recipe. Regular potatoes work in place of sweet potato. Broccoli, cauliflower, and onions are all great options.
Leftovers and storage
- Meal prep: For meal prep, divide each component between four containers. I add the sauce directly to the meal prep containers, but you can store it in a separate bowl if desired.
- Leftovers are best enjoyed within 3-4 days. Keep refrigerated in a closed container.
- Freezing: The coconut curry sauce freezes well. Let thaw overnight in the fridge when ready to use.
- Prep in advance: All of the vegetables can be chopped/diced up to 48 hours in advance. Keep refrigerated until ready to use. The sauce can be prepared up to 48 hours in advance and reheated when ready to use.
Looking for more vegetarian bowls?
For similar flavors, check out my stove-top Instant Pot chickpea curry, red lentil vegetable curry, or Instant Pot lentil curry.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Chickpea Curry Bowls with Roasted Vegetables
Ingredients
- 2 medium sweet potatoes diced into ½ inch pieces
- 1 large eggplant diced into 1 inch pieces
- 1 medium red bell pepper sliced
- 1 medium orange bell pepper
- 15 ounce can chickpeas drained and rinsed
- 1 tablespoon neutral cooking oil more as needed
- 1 teaspoon salt more to taste
- 2 teaspoons curry powder divided
- 1 teaspoons garam masala divided
- 1 teaspoon cumin
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 13.5 ounce can full fat coconut milk reduced-fat also works
- 4 lime wedges
- fresh chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 425F. Line a large sheet pan with parchment paper (optional, makes cleanup easier).
- Spread out the diced sweet potato, eggplant, bell pepper, and chickpeas in an even layer. Try not to overlap pieces.
- Toss the vegetables with the oil and salt. Sprinkle the sweet potatoes with half of the curry powder, cumin, and garam masala.
- While the vegetables are cooking, prepare the coconut sauce. Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add garlic and ginger. Saute until golden and aromatic, about one minute.
- Add the remaining curry powder, garam masala, cumin and a pinch of salt to the saucepan. Toast for just 30 seconds. Slowly whisk in the full-fat coconut milk.
- Bring the sauce to a rapid simmer over medium-high heat, then reduce to a low simmer over medium-low heat. Simmer uncovered, stirring as needed, until slightly reduced. Taste for salt. The sauce should be ready at the same time as the roasted vegetables.
- Assemble the bowls by dividing the vegetables between 3-4 bowls. Drizzle with the coconut sauce. Squeeze each serving with a wedge of lime before serving and top with chopped cilantro. Enjoy!
Video
Notes
- Leftovers are best enjoyed within 3-4 days. Keep refrigerated in a closed container.
- Prep in advance: All of the vegetables can be chopped/diced up to 48 hours in advance. Keep refrigerated until ready to use. The sauce can be prepared up to 48 hours in advance and reheated when ready to use.
Rocki says
Ran across this recipe today and made it tonight for dinner. We absolutely loved it. We substituted broccoli for the eggplant and everything else was the same. We had it over brown rice and served some fresh mango around the edges of the bowl. Yummy! Thanks for sharing.
Cassidy Reeser says
Thanks so much for the review! Mango on the side sounds delicious with this.