Sweet Potato Chickpea Bowl (Printable Version)
Roasted sweet potatoes and crispy chickpeas over greens with zesty tahini dressing for a nourishing meal.
# What You'll Need:
→ 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 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 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground coriander
10 - Pinch of kosher 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 for consistency
18 - 1 clove garlic, minced
19 - 1 teaspoon pure maple syrup
20 - Kosher 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
# Directions:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - Place the diced sweet potatoes in a mixing bowl. Drizzle with 2 tablespoons olive oil and toss with 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, and maple syrup in a small bowl until smooth. Add additional water, 1 teaspoon at a time, until the dressing reaches a pourable consistency. Season with salt and pepper to taste.
06 - Divide the chopped spinach or kale, cherry tomatoes, and sliced red onion among four serving bowls. Arrange the roasted sweet potatoes and crispy chickpeas over the greens. Fan the avocado slices alongside.
07 - Drizzle each bowl generously with the tahini dressing. Garnish with chopped fresh herbs and toasted seeds. Serve immediately while the sweet potatoes and chickpeas are still warm.
# Expert Hints:
01 -
- Everything roasts on two sheet pans which means almost no cleanup and maximum flavor.
- The tahini dressing is so good you will want to put it on everything from salads to toast.
- It keeps beautifully for meal prep and the textures hold up surprisingly well overnight.
- You can swap almost any vegetable or green based on what is wilting in your crisper drawer.
02 -
- Dry your chickpeas thoroughly on a clean towel before roasting because even a little moisture will make them steam instead of crisp.
- The tahini dressing thickens as it sits so whisk in a splash of warm water right before serving to bring it back to a pourable consistency.
- All packaged ingredients should be checked for gluten free certification if you are cooking for someone with celiac sensitivity.
03 -
- Crowding the baking sheet is the single biggest mistake people make so use two pans and give every piece of sweet potato and every chickpea room to breathe.
- Let the roasted chickpeas cool for just two minutes on the pan before serving because they actually get crispier as they rest briefly.