Hearty Sweet Potato Bowl (Printable Version)
Roasted sweet potatoes and chickpeas with fresh vegetables and creamy tahini dressing.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cubed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby spinach leaves
04 - 1/2 small red onion, thinly sliced
05 - 1 avocado, sliced
→ Protein & Legumes
06 - 1 can (15 oz) chickpeas, drained and rinsed
→ Grains
07 - 1 cup cooked quinoa or brown rice (optional)
→ Spices & Seasonings
08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - Salt and black pepper, to taste
→ Tahini Dressing
12 - 3 tbsp tahini
13 - 2 tbsp lemon juice
14 - 1 tbsp maple syrup or honey
15 - 2 tbsp water (plus more to thin)
16 - Salt, to taste
# Directions:
01 - Preheat oven to 400°F.
02 - Toss sweet potato cubes and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet.
03 - Roast for 25-30 minutes, tossing halfway, until sweet potatoes are tender and chickpeas are crispy.
04 - Whisk together tahini, lemon juice, maple syrup, water, and a pinch of salt until smooth. Adjust water for desired consistency.
05 - Assemble each bowl with a layer of spinach, followed by roasted sweet potatoes and chickpeas, cherry tomatoes, red onion, and avocado slices. Add cooked quinoa or rice if desired.
06 - Drizzle generously with tahini dressing and serve immediately.
# Expert Advice:
01 -
- The roasted chickpeas get impossibly crispy and satisfy every crunchy craving
- You can prep everything ahead and assemble in under five minutes
- The tahini dressing doubles as a dip for literally anything else
02 -
- Crowding the baking sheet is the fastest way to end up with soggy chickpeas instead of crispy ones
- The tahini dressing thickens as it sits so keep extra water on hand to loosen it up
03 -
- Let the roasted vegetables cool slightly on the baking sheet before assembling so they do not wilt the spinach
- Warm the tahini jar in warm water for 30 seconds if it is too thick to whisk