Roasted Sweet Potato Chickpea Bowls (Print)
Caramelized sweet potatoes and crispy chickpeas over greens with creamy tahini dressing.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.3 pounds)
02 - 1 red onion, sliced
03 - 4.2 ounces baby spinach or mixed salad greens
04 - 1 avocado, sliced
→ Legumes
05 - 1 can (15 ounces) chickpeas, drained and rinsed
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 0.5 teaspoon ground coriander
10 - Salt and black pepper to taste
→ Tahini Dressing
11 - 3 tablespoons tahini
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon maple syrup
14 - 2 tablespoons water, plus more as needed
15 - 1 small garlic clove, minced
16 - Salt to taste
→ Optional Garnishes
17 - 2 tablespoons pumpkin seeds or sunflower seeds
18 - Fresh parsley or cilantro, chopped
# How to Make:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potatoes and red onion with 1 tablespoon olive oil, half the paprika, cumin, coriander, salt, and pepper. Spread on one side of the baking sheet.
03 - Pat the chickpeas dry with paper towels. Toss with remaining olive oil, paprika, cumin, coriander, salt, and pepper. Spread on the other side of the baking sheet.
04 - Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are golden and crispy.
05 - Whisk together all tahini dressing ingredients in a small bowl, adding water as needed until smooth and pourable.
06 - Divide the greens among 4 bowls. Top each with roasted sweet potatoes, chickpeas, red onion, and sliced avocado.
07 - Drizzle with tahini dressing. Sprinkle with seeds and fresh herbs if desired. Serve immediately.
# Expert Advice:
01 -
- The tahini dressing creates this creamy tangy magic that makes everything taste expensive even though its mostly pantry staples
- You get crispy tender fresh and creamy all in one bowl which is basically the texture holy grail
02 -
- The chickpeas will keep getting crunchier as they cool so dont panic if they seem slightly soft straight from the oven
- If your tahini dressing seizes up and gets thick add more water a teaspoon at a time
03 -
- Use maple syrup instead of honey to keep it fully plant based
- Sprinkle everything with pumpkin seeds or sunflower seeds right before eating for crunch