A healthy and satisfying noodle bowl topped with roasted sweet potatoes, chickpeas, fresh vegetables then drizzled with a flavorful sweet and salty sesame ginger sauce!
Thank you to Stahlbush Island Farms for sponsoring this post. As always, all opinions are my own.
Nutrient packed, this meal is easy and will take care of all the sweet and salty cravings! This vegan recipe (gluten-free, too, if you use tamari instead of soy sauce) is great for those of us who make meals on the fly but also for those who love doing meal prep in advance.
Enjoy this veggie packed dinner or lunch warm topped with raw vegetables or completely chilled! Perfect for school and work lunches, picnics as well as a quick and easy dinner on busy weeknights.
How to Make Roasted Sweet Potato Chickpea Noodle Bowls with Sesame Ginger Sauce
- Roast the sweet potatoes and chickpeas, meanwhile:
- Cook your noodles and,
- Whisk together the sesame ginger sauce.
- Pile everything in a bowl with some fresh veggies, and devour!
The components for this plant-based meal all keep well in the fridge as long as the fresh veggies are stored separately. If they’re mixed in with the noodles, they become limp and the noodles a bit soggy.
Sweet Potatoes
The sweet potatoes and chickpeas practically cook themselves considering they’re just seasoned and tossed with some oil then roasted. I used Stahlbush Island Farms’ frozen pre-chopped sweet potatoes for this easy vegan noodle bowl recipe. A little bit of maple syrup on the sweet potatoes helps them caramelize a bit more while they bake. Be sure to give them lots of room so they don’t steam and can develop some crisp bits!
Chickpeas
For the chickpeas, you have your choice of crispy seasoned chickpeas or softer seasoned chickpeas.
To get crispy chickpeas, makes sure they are dry before you toss them in oil and seasonings so the oil sticks to them rather than being repelled by moisture. Roast them on a baking sheet (either with the sweet potatoes if there’s room) or on their own baking tray.
For softer seasoned chickpeas, you can just wrap them up in a sheet of tin foil, seal and place them on the baking sheet with the sweet potatoes.
Noodles
I use rice noodles in this recipe because they cook so quickly and because hey are so amazing coated in this umami rich, Asian inspired sauce. Don’t have rice noodles? Soba noodles or even spaghetti noodles are great in these bowls.
Fresh Vegetables
Fresh veggies are a must in this bowl. They provide fresh, crisp contrast to the noodles and roasted sweet potatoes and chewier chickpeas. Cucumbers and radishes are really great in these bowls, as well as some avocado for added creaminess but use whatever you have on hand and love! Other ideas would be sliced bell peppers, grated beets, snow pears, crisp lettuce, or shredded cabbage to name a few.
Sesame Ginger Dressing
And for the sesame ginger garlic sauce, this stuff is gold! And fair warning: after you make it once, you’ll likely crave it regularly! It ticks all the boxes: salty, sweet, tangy, rich in umami, so easy and pretty inexpensive to make. This Roasted Sweet Potato Chickpea and Noodle Bowl is just one of the many ways to use this sauce. You can use it as a dressing for grain salads, a flavorful sauce in wraps, a dip for raw veggies, flatbread or salad rolls, a marinade for tofu, tempeh and cauliflower…the list goes on!
How to Make Sesame Ginger Sauce
This vegan tahini dressing is easy to make – you can shake it up in a jar, whisk it in a bowl, or blitz it up in a blender.
Tahini: the star of this sauce, it’s a paste made from ground sesame seeds. Aside from flavor, the tahini gives the sauce some body and creaminess.
Toasted sesame oil: has a more distinct, roasted umami flavor than regular sesame oil.
Soy sauce: this sauce is a amazing with regular soy sauce but if you’d like to reduce the salt, you can use sodium reduced soy sauce. To make it gluten-free, use tamari or coconut aminos.
Rice vinegar: a milder vinegar for some acidity. If you don’t have any rice vinegar, you can use lime or lemon juice instead.
Maple syrup: for a touch of sweetness, as well as flavor. For the most robust maple flavor, use lower grade maple syrup (the really dark stuff that also happens to be cheaper!)
Garlic: because it’s delicious and makes pretty much every savory recipe even better!
Ginger: one of the feature flavors in this super addictive dressing! If you like little teeny bits of raw ginger in your sauces, then mincing is for you. If you prefer a smooth sauce, try using a microplane. It’s like a really small cheese grated with micro grates so the ginger ends up more like a puree than shreds. Microplanes are also great for garlic instead of mincing.
More Flavorful Vegan Meals:
- Cauliflower Gyros
- Roasted Vegetable &; Kale Salad with Vegan Avocado Caesar Dressing
- Thai Chickpea Meatballs & Coconut Curry Bowls
- Pesto Risotto, Roasted Tomatoes &; Chickpeas
If you make these Roasted Sweet Potato Chickpea Noodle Bowls with Sesame Ginger Sauce , please give it a rating in the recipe card and leave a comment below! Follow along on Instagram where you can tag me in your creations using my recipes! You can also follow me on Pinterest for vegan recipe inspiration and on Facebook. Thank you for reading!
Roasted Sweet Potato Chickpea Noodle Bowls with Sesame Ginger Sauce
Ingredients
For the Sweet Potatoes:
- 20 oz frozen chopped sweet potatoes or about 4 cups peeled/cubed fresh sweet potatoes (3/4"/2 cm pieces)
- 2 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- ¼ tsp salt
For the Chickpeas:
- 16 oz cooked chickpeas, drained if canned
- 2 tbsp extra-virgin olive oil
- 2 tsp raw sesame seeds
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ½ tsp pepper
- pinch of red chili flakes, optional
For the Sesame Ginger Sauce:
- 4 tbsp tahini
- 3 tbsp soy sauce (or sodium reduced) use tamari to make it gluten-free
- 2 tbsp toasted sesame oil
- 2 tbsp rice wine vinegar or lime juice
- 1 tbsp maple syrup
- 1 tbsp ginger, minced or microplaned
- 2 garlic cloves, minced
For the Noodles & Fresh Vegetables:
- 8 oz rice noodles
- 1 English cucumber, sliced
- 8 radishes, sliced
- 2 avocados, sliced
- handful of cilantro, chopped
Instructions
For the Sweet Potatoes:
- Preheat the oven to 400°F.
- Toss the sweet potatoes with olive oil, maple syrup and salt on a parchment lined (or greased) large baking sheet. Make sure they are well coated and that the pieces are not touching each other. Bake for 30 minutes, flipping halfway through.
For the Chickpeas:
- For crispy seasoned chickpeas: On a separate unlined baking sheet, (or the same one as the sweet potatoes if your baking sheet is big enough) toss the chickpeas with the oil, sesame seeds, spices and salt. Bake for 20 minutes, tossing once. If you like them crispier, bake 5-10 minutes longer. If baking these at the same time as the sweet potatoes, set the oven racks so they are arranged as far apart as possible to prevent the bottom tray from steaming.For softer seasoned chickpeas: Toss the chickpeas with the oil, sesame seeds, spices and salt in a bowl. Wrap them up in a piece of tin foil and place them on the baking sheet with the sweet potatoes for 20 minutes.
For the Noodles:
- While the sweet potatoes and chickpeas are roasting, cook your noodles according to the package directions. Do not overcook – for rice noodles, I recommend cooking them a minute or 2 less than most package directions . Drain and rinse with cold water to remove the starches and to stop the cooking. Toss with a bit of oil if not serving immediately to prevent them from sticking together as they sit.
For the Sesame Ginger Sauce:
- Whisk all of the ingredients together in a bowl, or shake together in a jar. The thickness of tahini varies between brands – if your tahini is a bit thicker, you can add a bit of water to get the desired consistency. Add the water in 1 tablespoon increments so you don't over-dilute it.
To Serve:
- Toss the noodles with the sauce (use 3/4 to start and then taste before adding the rest). For each bowl, top the noodles with roasted sweet potatoes, chickpeas, the sliced veggies and cilantro.
- Keep leftovers refrigerated up to 5 days, storing the fresh veggies in a separate container to prevent sogginess. The sauce freezes well on its own.
Nutrition Info:
Notes:
The Nutrition Information is only an estimate. The accuracy of the Nutrition Information for any recipe on this site cannot be guaranteed.
Post may contain affiliate links which means if you click on the link and make a purchase, I may make a very small percentage in commission on qualifying purchases. There’s never any extra cost to you, and I only link to products I actually use and enjoy. Thank you for your support!