Past Recipes
Chickpea, Sweet Potato, and Brown Rice Bowls

Chickpea, Sweet Potato, and Brown Rice Bowls with Marinated Feta and Creamy Zhoug

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Grain bowls are still totally trendy, so we’re keeping the love going with this hearty, Middle Eastern–inspired version. Cumin-roasted sweet potatoes and chickpeas top brown rice, along with feta and dried cranberries. The real star is the spicy, tangy zhoug, a Yemeni condiment made here with cilantro, mint, and optional jalapeño for heat.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 810
  • Protein 22g
  • Total Carb 114g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potatoes
    • 2
    • sweet potatoes
  • dried cranberries
    • 1 tablespoon
    • dried cranberries
  • garlic
    • 1 clove
    • garlic
  • jalapeño
    • 1
    • jalapeño
  • chickpeas
    • 1 can
    • chickpeas
  • brown rice
    • 1/2 cup
    • brown rice
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • cilantro
    • 1/8 ounce
    • cilantro
  • mint
    • 1/8 ounce
    • mint
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • white vinegar
    • 1 tablespoon
    • white vinegar
  • sour cream
    • 1 packet
    • sour cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve sweet potatoes lengthwise, then cut crosswise on a diagonal into ½-inch slices. Finely chop dried cranberries. Using the flat side of a knife, gently crush garlic clove. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem. Drain and rinse chickpeas and pat dry with paper towel.

  2. Cook brown rice

    Cook brown rice

    Season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve.

  3. Roast sweet potatoes and chickpeas

    Roast sweet potatoes and chickpeas

    While rice cooks, line a baking sheet with foil. Add sweet potatoes and chickpeas and toss with cumin, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until sweet potatoes are tender and chickpeas are browned and crisp, 20-25 minutes.

  4. Marinate feta

    Marinate feta

    While sweet potatoes and chickpeas roast, roughly chop cilantro leaves and stems. Roughly chop mint leaves, discarding stems. In a small bowl, stir together feta, dried cranberries, half of cilantro, half of mint, and 1 tablespoon olive oil. Season with ⅛ teaspoon salt and pepper as desired. Set aside to marinate until ready to serve.

  5. Make creamy zhoug

    Make creamy zhoug

    In a blender or food processor, combine vinegar, up to half of jalapeño (feel free to use less for milder flavor), crushed garlic, remaining cilantro, remaining mint, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired; pulse until smooth. Add sour cream; pulse to combine.

  6. Plate chickpea and sweet potato bowls

    Plate chickpea and sweet potato bowls

    To pot with rice, add ¼ cup creamy zhoug and stir to combine. Divide rice between serving bowls and top with roasted sweet potatoes and chickpeas and marinated feta. Drizzle over remaining creamy zhoug and dig in!

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