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Parmesan Roasted Chickpeas, Sweet Potatoes, and Chicken Meatball Bowls with Yogurt Jalapeño Dressing: A Delightful Dinner Solution

Let’s talk about dinner—The daily dinner dilemma. It’s like a never-ending cycle of “What’s for dinner?” and “Is it too early for takeout?” I feel the struggle! You want something delicious, easy, and healthy, but the thought of meal prep can make you want to curl up in a ball. Well, worry no more! Our Parmesan Roasted Chickpeas, Sweet Potatoes, and Chicken Meatball Bowls with Yogurt Jalapeño Dressing are here to save the day! Bursting with flavors and colors, this dish is perfect for busy women like you who want a quick, nourishing meal.

Why You’ll Love This Dish

These bowls are the ultimate kitchen multitasker! They combine protein, carbs, and fiber into one easy-to-make meal. Plus, the crispy Parmesan-roasted chickpeas and sweet potatoes add such a delightful crunch, you might be tempted to skip the meat (just kidding, our flavorful chicken meatballs steal the show)! The star of the meal is undoubtedly the Yogurt Jalapeño Dressing that ties all the flavors together in a refreshing way. Honestly, once you take that first bite, you’ll understand why I insist on keeping a batch of everything on hand.

Ingredients

You’ll need:

• For the Chickpeas and Sweet Potatoes:

  • 1 can chickpeas (drained and rinsed)
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 2 teaspoons garlic powder

• For the Chicken Meatballs:

  • 1 pound ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup parsley, chopped
  • 1 egg
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

• For the Yogurt Jalapeño Dressing:

  • 1 cup plain yogurt
  • 1 jalapeño, seeded and finely chopped (more if you like the heat!)
  • 1 tablespoon lime juice
  • Salt, to taste

How to Create Your Flavorful Bowl

Step 1: Preheat and Prepare

First things first, preheat your oven to 425°F (220°C). This is the perfect temperature for roasting sweet potatoes and chickpeas to crispy perfection.

Step 2: Roast Those Sweet Potatoes and Chickpeas

On a lined baking sheet, toss your cubed sweet potatoes and drained chickpeas with olive oil, garlic powder, and a generous pinch of salt and pepper. Make sure they’re all evenly coated. Then spread them out in a single layer. Commit to that crispy texture, my friend! Roast for about 25-30 minutes or until everything is golden brown and irresistible. Trust me, your kitchen will smell like heaven.

Step 3: Make the Meatballs

While the chickpeas and sweet potatoes are doing their thing, let’s whip up some scrumptious chicken meatballs! In a large bowl, combine your ground chicken, breadcrumbs, chopped parsley, egg, onion powder, and some salt and pepper. Get your hands in there and mix it up until combined—there’s something therapeutic about it, I promise! Form the mixture into small meatballs and place them on another baking sheet.

Step 4: Bake those Meatballs

Once your oven has some space, pop the chicken meatballs in for about 20 minutes, or until they are cooked through and have a beautiful golden color.

Step 5: Dressing Delight

As everything bakes to perfection, mix together that Yogurt Jalapeño Dressing. In a bowl, stir the yogurt, finely chopped jalapeño, lime juice, and a sprinkle of salt. Taste and adjust if you want more heat or tang. This dressing, oh my goodness, could make cardboard taste gourmet!

Step 6: Assemble

Now comes the fun part—assembling your bowls! Start with a base of sweet potatoes and chickpeas, top with the chicken meatballs, and drizzle that delectable dressing over everything. Feel free to get creative with extras like avocado slices, fresh cilantro, or even a sprinkle of extra cheese if you want to live your best life!

Cooking Tips

• Meatball Trick: If your meatballs tend to fall apart, add a little extra breadcrumb to firm them up.
• Chickpea Swap: Dried chickpeas you soaked overnight can be roasted too; just soak, boil until tender, and then proceed with the recipe!
• Sweeter Sweet Potatoes: If you prefer a hint of sweetness, sprinkle some cinnamon on your sweet potatoes before roasting them!

FAQs

Can I substitute ground chicken?
Absolutely! Ground turkey or beef works just as lovely in this recipe!

How can I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to three days.

Can I make this vegetarian?
For sure! Just swap the chicken meatballs for extra roasted chickpeas or some seasoned quinoa.

And there you have it! This Parmesan Roasted Chickpeas, Sweet Potatoes, and Chicken Meatball Bowl will become a delicious staple in your dinner routine. It tackles the nightly "what’s for dinner?" question with flair, flavor, and most importantly—it’s super easy! Grab your apron and a loved one, and let’s create some culinary memories.

Want to explore more delightful and quick dinner ideas? Check out my other recipes like the Spicy Lemon Garlic Shrimp or the Vegetarian Buddha Bowl!

So, what are you waiting for? Dive in, and let’s turn those simple ingredients into extraordinary culinary delights together!

Meta Description: Parmesan Roasted Chickpeas, Sweet Potatoes, and Chicken Meatball Bowls are the perfect recipe for your busy weeknights. Quick, easy, and delicious!

Parmesan Roasted Chickpeas, Sweet Potatoes, and Chicken Meatball Bowls with Yogurt Jalapeño Dressing

A delightful dinner solution combining protein, carbs, and fiber in one easy-to-make bowl featuring crispy Parmesan-roasted chickpeas, sweet potatoes, and flavorful chicken meatballs topped with a refreshing yogurt jalapeño dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chickpeas and Sweet Potatoes

• 1 can chickpeas (drained and rinsed)
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 cup grated Parmesan cheese
• to taste Salt and pepper
• 2 teaspoons garlic powder

For the Chicken Meatballs

• 1 pound ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup parsley, chopped
• 1 large egg
• 1 teaspoon onion powder
• to taste Salt and pepper

For the Yogurt Jalapeño Dressing

• 1 cup plain yogurt
• 1 large jalapeño, seeded and finely chopped more if you like the heat!
• 1 tablespoon lime juice
• to taste Salt

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).

Roasting

1. On a lined baking sheet, toss your cubed sweet potatoes and drained chickpeas with olive oil, garlic powder, and a generous pinch of salt and pepper. Spread them out in a single layer and roast for about 25-30 minutes or until everything is golden brown.

Making Meatballs

1. In a large bowl, combine your ground chicken, breadcrumbs, chopped parsley, egg, onion powder, and some salt and pepper. Mix until combined and form the mixture into small meatballs.

Baking Meatballs

1. Once the chickpeas and sweet potatoes are cooked, pop the chicken meatballs in the oven for about 20 minutes, or until they are cooked through and golden.

Making the Dressing

1. In a bowl, mix together the yogurt, finely chopped jalapeño, lime juice, and a sprinkle of salt.

Assembling the Bowls

1. Start with a base of sweet potatoes and chickpeas, top with the chicken meatballs, and drizzle the yogurt jalapeño dressing over the top.

Notes

If your meatballs tend to fall apart, add a little extra breadcrumb. Dried chickpeas you soaked overnight can also be used. Add cinnamon to sweet potatoes for extra flavor.