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Honey Glazed Sweet Potato Protein Bowl

A vegan protein bowl featuring honey-style glazed sweet potatoes, plant protein, and bold seasoning for balanced, satisfying fuel.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Sweet potato cubed: 2 medium (400 g)
  • Vegan honey alternative agave or date syrup: 2 tablespoons
  • Olive oil: 1½ tablespoons
  • Smoked paprika: ½ teaspoon
  • Cinnamon powder: ¼ teaspoon
  • Salt: ¾ teaspoon
  • Black pepper: ¼ teaspoon
  • Cooked chickpeas: 1 cup 160 g
  • Firm tofu pan-seared: 150 g
  • Lemon juice: 1 tablespoon
  • Tahini: 1 tablespoon
  • Garlic powder: ½ teaspoon
  • Fresh parsley chopped: 1 tablespoon

Method
 

  1. Preheat oven to 200°C and line a baking tray with parchment paper.
  2. Toss sweet potato cubes with olive oil, agave syrup, paprika, cinnamon, salt, and pepper.
  3. Spread evenly and bake for 25 minutes, flipping halfway until caramelized.
  4. Heat skillet and lightly warm chickpeas with garlic powder and salt.
  5. Slice pan-seared tofu into bite-sized pieces.
  6. Whisk tahini and lemon juice with one tablespoon water for drizzle.
  7. Assemble bowl with sweet potato, chickpeas, tofu, and tahini sauce.
  8. Finish with parsley before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 390 kcal
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 48 g
  • Fiber: 9 g
  • Protein: 18 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin A: 110%
  • Potassium: 25%
  • Iron: 20%
  • Magnesium: 18%
  • Vitamin B6: 22%

Additional Notes / Tips

  • Add pumpkin seeds for crunch and confidence.
  • Swap chickpeas with lentils for variety.
  • Tastes even better when eaten without rushing life.