Creamy Roasted Sweet Potato Chowder with Chickpeas and Veggies

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Creamy Roasted Sweet Potato Chowder with Chickpeas and Veggies

Indulge in the delicious Creamy Roasted Sweet Potato Chowder, a must-try recipe perfect for fall and winter meals. This flavorful soup features roasted sweet potatoes and cauliflower, creating a rich and hearty texture. Packed with nutrient-dense ingredients, it offers a wholesome, healthy meal option without compromising on taste. If you’re searching for cozy, satisfying dishes that are both nutritious and delicious, this easy sweet potato chowder is sure to become a favorite in your kitchen. Enjoy this comforting soup that brings warmth and flavor to your table!

Why You’ll Love This Recipe

This Creamy Cauliflower and Sweet Potato Chowder combines the natural sweetness of roasted sweet potatoes with the earthy flavors of chickpeas and kale, delivering a well-rounded meal that will nourish your body while warming your soul.

What sets this chowder apart is its ability to balance creamy and hearty textures without relying heavily on high-fat ingredients. Plus, the chickpeas add a punch of plant-based protein, while the kale and cauliflower provide fiber, vitamins and antioxidants.

With just 330 calories per serving, this roasted sweet potato chowder fits perfectly into a healthy eating plan. If you’re following Nutrisystem, it counts as two SmartCarbs, one PowerFuel, two Extras and one Vegetable; A perfectly balanced meal!

How to Make Creamy Roasted Sweet Potato Chowder

The heart of this chowder is the roasted sweet potato and cauliflower. Roasting the vegetables brings out their natural sweetness and adds a depth of flavor that you just can’t get from boiling or steaming. To start, preheat your oven to 450 degrees, toss the cauliflower florets and sweet potato chunks in olive oil, season with garlic powder and black pepper, and let them roast for about 25 minutes until they’re soft and browned.

In a large pot or Dutch oven, you’ll sauté shallots, garlic and spices like paprika, cumin and fresh thyme, building a flavorful base for the chowder. After adding tomato paste and vegetable broth, you’ll mix in the roasted sweet potatoes and some of the cauliflower. Part of the chowder is blended to create that creamy consistency, without needing tons of dairy or heavy cream.

Finally, you’ll stir in nutrient-packed kale and chickpeas for added texture, fiber and protein. The kale wilts beautifully into the chowder, providing vibrant color and a nutritional boost, while the chickpeas make each bite hearty and satisfying.

What to Serve with This Sweet Potato Chowder

This roasted sweet potato chowder is a meal in itself, but you can elevate it even further by serving it with a side of warm, crusty whole wheat bread or a simple green salad. The chowder’s rich, creamy texture pairs perfectly with a crisp salad dressed in a light vinaigrette. You could also sprinkle some freshly grated Parmesan or nutritional yeast on top for a bit of extra flavor and texture.

Looking for more protein? Serve this chowder with a side of grilled chicken or roasted salmon. The flavors will complement each other beautifully without overpowering the subtle sweetness of the chowder.

Customizing Your Roasted Sweet Potato Chowder

One of the best parts about this creamy roasted sweet potato chowder is how versatile it is. There are so many ways you can tweak the recipe to suit your tastes or dietary needs:

  • Make it dairy-free: Replace the half-and-half with a non-dairy creamer, like coconut milk or almond milk. This will still give you that creamy consistency without using any dairy.
  • Add more vegetables: Try adding carrots, celery or bell peppers when sautéing the shallots and garlic. These vegetables will blend right in and add even more nutrients to the dish.
  • Spice it up: If you like your chowder with a bit of heat, add a pinch of cayenne pepper or red pepper flakes when adding the paprika and cumin.
  • Boost the protein: While chickpeas provide plenty of plant-based protein, you could also add cooked quinoa or lentils to the chowder to make it even more filling.
  • Top it off: Garnish your chowder with fresh herbs like parsley or cilantro for a burst of freshness. A drizzle of olive oil or a sprinkle of smoked paprika on top can also add a nice finishing touch.

Health Benefits of Key Ingredients

This creamy cauliflower and sweet potato chowder is more than just delicious – it’s packed with health benefits too.

  • Sweet Potatoes: A rich source of beta-carotene, excellent for boosting your immune system and promoting healthy skin and eyes. They’re also high in fiber, helping with digestion and keeping you full longer.
  • Cauliflower: This cruciferous vegetable is known for its anti-inflammatory properties and is packed with vitamins C and K. It’s low in calories but high in fiber, making it a great addition to any weight loss or healthy eating plan.
  • Chickpeas: These little legumes are a powerhouse of plant-based protein and fiber, which helps regulate blood sugar levels and promotes heart health.
  • Kale: Kale is one of the most nutrient-dense foods on the planet, loaded with antioxidants, vitamins and minerals. It’s particularly high in vitamins A, K and C, making it a great addition to any meal.

A Comforting, Nutritious Meal

This Creamy Roasted Sweet Potato Chowder with Chickpeas and Veggies is not only a warm, comforting dish but also a nutritious choice for any meal. Its blend of roasted sweet potatoes, creamy cauliflower, hearty chickpeas and nutrient-rich kale makes it a perfect balance of flavor, texture and health benefits. Whether you’re craving a cozy fall meal or looking to up your veggie intake, this chowder fits the bill. Best of all, it’s easy to customize to suit your dietary preferences.

So, grab your spoon and dig into this rich, satisfying chowder that’s sure to become a staple in your meal rotation!

Servings: 4

Calories per Serving: 330

On Nutrisystem, Count As: 2 SmartCarbs, 1 PowerFuel, 2 Extras and 1 Vegetable

Ingredients:

  • 2 cups cauliflower florets
  • 2 sweet potatoes, peeled and chopped into small pieces
  • 3 Tbsp. olive oil, divided
  • Black pepper, to taste
  • 1 tsp. garlic powder
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • 1 tsp. paprika
  • 4 sprigs fresh thyme
  • ½ tsp. cumin
  • 1 Tbsp. tomato paste
  • 3-4 cups vegetable broth, low sodium
  • ½ cup half-and-half (or nondairy creamer)
  • 2 cups kale, chopped
  • 1 can chickpeas, no salt added

Directions:

  1. Preheat oven to 450°F. Place the cauliflower and sweet potato on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with black pepper and garlic powder. Roast in the oven until soft and browned, about 25 minutes.
  2. In a large pot or Dutch oven, pour remaining 1 tablespoon of olive oil. Add shallot and cook until soft, about 5 minutes.
  3. Add minced garlic, paprika, thyme and cumin. Stir and cook for another minute.
  4. Add tomato paste. Season with black pepper.
  5. Add the cooked sweet potatoes, broth and half-and-half. Heat to a boil, then reduce to a simmer. Top with the lid and let it cook for 20 minutes.
  6. Once done, ladle about ¹⁄₃ of the chowder into a blender along with ¹⁄₃ of the roasted cauliflower. Blend until smooth and add it back to the Dutch oven.
  7. Add the remaining roasted cauliflower, kale and chickpeas to the Dutch oven. Stir and continue cooking until the kale wilts.
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