Roasted Sweet Potato Chickpea Bowls (Printable Version)
Caramelized sweet potatoes and crispy chickpeas over greens with zesty tahini dressing for a wholesome, nourishing meal.
# 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 lemon juice (approximately 1 lemon)
13 - 1 tablespoon maple syrup or honey
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 It:
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 a paper towel. Toss with remaining olive oil, paprika, cumin, coriander, salt, and pepper. Spread on the other side of the baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway, until the sweet potatoes are tender and the chickpeas are golden and crispy.
05 - Meanwhile, whisk together all tahini dressing ingredients in a small bowl, adding water as needed until smooth and pourable.
06 - To assemble, 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 Tips:
01 -
- It's that perfect combination of sweet and savory that makes your tastebuds do a little happy dance
- The roasted chickpeas get outrageously crispy, almost like croutons but way more satisfying
02 -
- The chickpeas continue to crisp up slightly after they come out of the oven, so don't worry if they seem a little soft at first
- Leftovers keep surprisingly well, just store the dressing separately and add fresh greens when you're ready to eat
03 -
- If your tahini has separated on top, stir the whole jar really well before measuring
- Double the dressing and keep it in your fridge for drizzling over roasted vegetables or grain bowls all week