Introduction
A Roasted Sweet Potato & Chickpea Bowl with Tahini Dressing is a delicious, healthy, and filling meal that brings together the rich and earthy flavors of roasted vegetables with the creamy nuttiness of tahini dressing. This dish is perfect for a quick and easy lunch or dinner, offering a nutritious combination of fiber, protein, and healthy fats. Sweet potatoes provide a natural sweetness that balances the savory roasted chickpeas, while a drizzle of tahini dressing adds a delightful, creamy finish. It’s a versatile and customizable dish that suits many dietary preferences, including vegan and gluten-free options.
Ingredients:
For the Bowl:
- 2 medium-sized sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups mixed greens (baby spinach, kale, or arugula)
- 1/2 cup cooked quinoa or brown rice
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro or parsley
- 1 ripe avocado, sliced
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp warm water (more as needed)
- 1 tbsp maple syrup or honey (for a touch of sweetness)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin (optional)
Preparation:
Step 1: Preheat and Prepare Vegetables
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, garlic powder, turmeric, salt, and pepper until well coated. Spread them evenly on half of the baking sheet.
- In the same bowl, mix the chickpeas with 1 tablespoon of olive oil, salt, pepper, and cayenne pepper (if using). Spread the chickpeas evenly on the other half of the baking sheet.
Step 2: Roast the Sweet Potatoes and Chickpeas
- Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and slightly caramelized, and the chickpeas are golden and crispy.
- Remove from the oven and let them cool slightly while you prepare the other ingredients.
Step 3: Cook the Grain Base
- While the vegetables are roasting, cook quinoa or brown rice according to package instructions. Use vegetable broth instead of water for added flavor. Once cooked, fluff with a fork and set aside.
Step 4: Make the Tahini Dressing
- In a small mixing bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup (or honey), salt, black pepper, and ground cumin. Gradually add warm water, 1 tablespoon at a time, until you reach a smooth and pourable consistency.
Step 5: Assemble the Bowl
- In a serving bowl, layer the mixed greens, a portion of the cooked quinoa or brown rice, and a generous serving of roasted sweet potatoes and chickpeas.
- Add a handful of thinly sliced red onion, a few slices of avocado, and a sprinkle of chopped cilantro or parsley.
- Drizzle the tahini dressing generously over the top and serve immediately.
COOKING Note:
- To ensure that the sweet potatoes are evenly roasted, cut them into uniform cubes, approximately 1-inch in size.
- For crispier chickpeas, make sure they are thoroughly dried before roasting.
- Adjust the spiciness by increasing or decreasing the cayenne pepper in the chickpea seasoning.
- You can make the tahini dressing in advance and store it in the refrigerator for up to a week.
Serving Suggestions:
- Serve the Roasted Sweet Potato & Chickpea Bowl warm or at room temperature.
- For added crunch, top with roasted nuts or seeds like sunflower seeds, pumpkin seeds, or sliced almonds.
- For extra protein, add a poached egg or grilled chicken breast if you’re not following a vegan diet.
- This bowl pairs beautifully with a side of toasted pita bread or flatbread.
- Garnish with additional herbs like dill or mint for a fresh burst of flavor.
Tips:
- Batch Cooking: Roast a double batch of sweet potatoes and chickpeas to have ready-made components for meals throughout the week.
- Customize Your Greens: Substitute the mixed greens with whatever leafy greens you have on hand, such as romaine lettuce, swiss chard, or baby kale.
- Creamier Dressing: For a creamier tahini dressing, add a tablespoon of Greek yogurt or vegan yogurt to the mix.
- Add Crunch: Sprinkle with pomegranate seeds or dried cranberries for a burst of sweetness and texture.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Store the dressing separately to avoid soggy veggies.
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Nutritional Information (Per Serving):
- Calories: 420
- Protein: 12g
- Sodium: 450mg
- Carbohydrates: 65g
- Fiber: 12g
- Fat: 16g
Conclusion
This Roasted Sweet Potato & Chickpea Bowl with Tahini Dressing is a versatile and wholesome dish that is as satisfying as it is nourishing. With a balance of textures and flavors, it’s a meal that you can enjoy for lunch or dinner without feeling weighed down. The roasted veggies paired with the creamy, tangy tahini dressing make every bite a delight. Plus, it’s easy to adapt to suit your taste or diet. This bowl is an excellent way to enjoy a nutritious, plant-based meal that’s both flavorful and filling.
Print
Roasted Sweet Potato and Chickpea Bowl with Tahini Dressing
- Total Time: 50 minutes
Ingredients
Scale
For the Bowl:
- 2 medium-sized sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups mixed greens (baby spinach, kale, or arugula)
- 1/2 cup cooked quinoa or brown rice
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro or parsley
- 1 ripe avocado, sliced
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp warm water (more as needed)
- 1 tbsp maple syrup or honey (for a touch of sweetness)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin (optional)
Instructions
Step 1: Preheat and Prepare Vegetables
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, garlic powder, turmeric, salt, and pepper until well coated. Spread them evenly on half of the baking sheet.
- In the same bowl, mix the chickpeas with 1 tablespoon of olive oil, salt, pepper, and cayenne pepper (if using). Spread the chickpeas evenly on the other half of the baking sheet.
Step 2: Roast the Sweet Potatoes and Chickpeas
- Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and slightly caramelized, and the chickpeas are golden and crispy.
- Remove from the oven and let them cool slightly while you prepare the other ingredients.
Step 3: Cook the Grain Base
- While the vegetables are roasting, cook quinoa or brown rice according to package instructions. Use vegetable broth instead of water for added flavor. Once cooked, fluff with a fork and set aside.
Step 4: Make the Tahini Dressing
- In a small mixing bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup (or honey), salt, black pepper, and ground cumin. Gradually add warm water, 1 tablespoon at a time, until you reach a smooth and pourable consistency.
Step 5: Assemble the Bowl
- In a serving bowl, layer the mixed greens, a portion of the cooked quinoa or brown rice, and a generous serving of roasted sweet potatoes and chickpeas.
- Add a handful of thinly sliced red onion, a few slices of avocado, and a sprinkle of chopped cilantro or parsley.
- Drizzle the tahini dressing generously over the top and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Sodium: 450mg
- Protein: 12g