Sweet Potato Chickpea Bowl (Print version)
Roasted sweet potatoes, crispy chickpeas and fresh veggies drizzled with zesty tahini dressing for a wholesome meal.
# What goes in:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - Pinch of salt and freshly ground black pepper
→ Crispy Chickpeas
06 - 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground coriander
10 - Pinch of salt and freshly ground black pepper
→ Bowl Vegetables
11 - 2 cups baby spinach or kale, chopped
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1 ripe avocado, sliced
→ Tahini Dressing
15 - 1/4 cup tahini
16 - Juice of 1 lemon (about 2 tablespoons)
17 - 2 tablespoons water, plus more as needed
18 - 1 clove garlic, minced
19 - 1 teaspoon maple syrup
20 - Salt and freshly ground black pepper to taste
→ Toppings
21 - 2 tablespoons chopped fresh parsley or cilantro
22 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
# Cooking steps:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - In a mixing bowl, toss the diced sweet potatoes with 2 tablespoons olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on one of the prepared baking sheets.
03 - Pat the drained chickpeas dry with a clean kitchen towel. Toss with 1 tablespoon olive oil, garlic powder, ground coriander, salt, and pepper. Spread in a single layer on the second prepared baking sheet.
04 - Place both baking sheets in the oven and roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are fork-tender and the chickpeas are golden and crispy.
05 - While the vegetables roast, whisk together the tahini, lemon juice, 2 tablespoons water, minced garlic, maple syrup, salt, and pepper in a small bowl until smooth. Add additional water, 1 teaspoon at a time, until the dressing reaches a drizzleable consistency.
06 - Divide the spinach or kale, cherry tomatoes, and red onion slices among four bowls. Top each with the roasted sweet potatoes and crispy chickpeas. Fan the avocado slices over the top.
07 - Drizzle each bowl generously with the tahini dressing. Sprinkle with chopped fresh herbs and toasted seeds. Serve immediately while the sweet potatoes and chickpeas are still warm.
# Tips from flavorandfeast:
01 -
- Everything roasts on two pans so cleanup is almost nothing, which is honestly half the reason I keep making it.
- The tahini dressing pulls every ingredient together with a creamy tang that makes you forget this is a healthy bowl.
02 -
- Wet chickpeas will steam instead of roast, so take the extra minute to roll them in a towel and dry them completely before seasoning.
- Tahini dressing thickens as it sits in the fridge, so whisk in a splash of warm water to bring it back to a pourable consistency the next day.
03 -
- Line your baking sheets with parchment paper so the chickpeas do not stick and you save yourself a scrubbing session later.
- Double the tahini dressing recipe and keep the extra in a jar for salads, grain bowls, or dipping raw vegetables throughout the week.