Sweet Potato Chickpea Bowl (Printable)
Roasted sweet potatoes and crispy chickpeas over fresh greens, drizzled with zesty tahini dressing.
# Ingredient List:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into ¾-inch cubes
02 - 2 tablespoons olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - Pinch of kosher 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 - ½ teaspoon garlic powder
09 - ½ teaspoon ground coriander
10 - Pinch of kosher salt and freshly ground black pepper
→ Bowl Vegetables
11 - 2 cups baby spinach or kale, roughly chopped
12 - 1 cup cherry tomatoes, halved
13 - ½ small red onion, thinly sliced
14 - 1 ripe avocado, sliced
→ Tahini Dressing
15 - ¼ 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 - Kosher salt and freshly ground black pepper to taste
→ Toppings
21 - 2 tablespoons fresh parsley or cilantro, chopped
22 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
# 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 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 thoroughly dry with a clean towel. Toss with 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 sheet pans roast, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, salt, and pepper in a small bowl until smooth and pourable. Add additional water one teaspoon at a time to reach your preferred consistency.
06 - Divide the chopped greens, halved cherry tomatoes, and sliced red onion among four serving bowls. Arrange the roasted sweet potatoes and crispy chickpeas over each bed of vegetables. Fan the sliced avocado on top.
07 - Drizzle the tahini dressing generously over each bowl. Garnish with chopped fresh herbs and toasted seeds. Serve immediately while the roasted elements are still warm.
# Expert Tips:
01 -
- It is the kind of meal that makes you feel genuinely good after eating, never heavy, always satisfying.
- Everything roasts on one pan while you whisk a dressing, so cleanup is almost embarrassingly easy.
02 -
- If your chickpeas are not thoroughly dry before roasting, they will steam instead of crisp and you will end up with something sad and soft.
- Tahini dressing thickens as it sits, so always make a little extra water available and stir again right before drizzling.
03 -
- Let the sweet potatoes cool for just two minutes on the pan before assembling bowls, because straight from the oven they will wilt your greens into a sad pile.
- A final squeeze of lemon juice over the entire assembled bowl right before eating wakes up every single flavor at once.