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Soup (Roasted Sweet Potato Tomato)

Prep Time:

10 minutes

Cook Time:



Recipe by: WFPB Me

__Tomatoes, 2-3 chopped large

__Sweet potato, 1 large, chopped

__Onion, 1/2 large, chopped large

__Fresh Garlic, 5-6 cloves, chopped

__Chickpeas, drained and rinsed, 1/2 can

__Vegetable broth, 1/2 cup

__Balsamic vinegar, 2 circle drizzles

__Garlic Powder, medium layer

__Smoked Paprika, medium layer

__Smoked Salt, light layer

__Salt, light layer at the end

Optional Plantiful Add-ins:

__Carrots, 1-2 large, chopped to medium size

__Dark Leafy Greens of your choice, 1 handful

__Orange, Red, or Orange bell peppers, chopped medium size

__Green onion, chopped small, put on top


Measurement Key:

Spoonful = 1 teaspoon (tsp)

Light layer = 1/2 - 1 tablespoon (tbsp)

Medium layer = 1.5 - 2 tablespoons (tbsp)

Heavy layer = 3 - 4 tablespoons (tbsp)

How To

Step 1

Preheat oven to 400 degrees Fahrenheit

Step 2

Add chopped veggies and spices to a sheet pan or roasting pan. Put in oven for 20 minutes

Step 3

Season the chickpeas & place on a separate sheet pan. Put in oven for 10-15 minutes

Step 4

Once sweet potatoes are soft & chickpeas are a lil crispy, remove everything from oven and let cool for 3 minutes

Step 5

Add veg broth to blender. Add cooling veggies to blender (not including chickpeas)

Step 6

Blend until smooth

Step 7

You can either pour the soup into your bowl from here and top with chickpeas

OR you can pour the soup into a small pot, add the chickpeas, let simmer and thicken for a few minutes

Step 8 

Add salt. Taste Check & Enjoy!

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