Introduction

These Sweet Potato Bowls with Roasted Beets, Chickpeas, and Lemon Tahini Dressing are a vibrant, nutrient-packed meal that’s both satisfying and delicious. The sweetness of roasted sweet potatoes pairs beautifully with the earthy beets, crispy chickpeas, and creamy, zesty tahini dressing. Perfect for lunch, dinner, or meal prep, this dish is as wholesome as it is flavorful.

Ingredients

For the Bowl:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked chickpeas (canned or boiled)
• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)

For the Lemon Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup (or honey)
• 1–2 tablespoons water (to thin)
• Salt, to taste

Preparation

Step 1: Roast the Vegetables

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Beets:
   • Toss the diced beets with 1 tablespoon olive oil, salt, and pepper.
   • Spread them on one side of a large baking sheet.
3. Prepare the Sweet Potatoes and Chickpeas:
   • In a bowl, combine the sweet potato cubes and chickpeas with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.
   • Toss until evenly coated and spread on the other side of the baking sheet.
4. Roast:
   • Place the baking sheet in the oven and roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender, the beets are cooked through, and the chickpeas are slightly crispy.

Step 2: Make the Lemon Tahini Dressing

1. Combine Ingredients:
   • In a small bowl, whisk together ¼ cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup (or honey), and a pinch of salt.
2. Adjust Consistency:
   • Gradually add 1–2 tablespoons water, one tablespoon at a time, until the dressing reaches your desired consistency (smooth and pourable).

Step 3: Assemble the Bowls

1. Layer the Ingredients:
   • Divide the roasted sweet potatoes, chickpeas, and beets among bowls.
2. Drizzle Dressing:
   • Generously drizzle the lemon tahini dressing over the top.
3. Garnish:
   • Finish with a sprinkle of fresh parsley for a burst of color and flavor.

Cooking Notes

• Chickpea Crispiness: For extra crispy chickpeas, pat them dry with a paper towel before seasoning.
• Separate Roasting: If your baking sheet is too small, roast the beets on a separate sheet to prevent their color from bleeding onto the other ingredients.
• Customizable Add-Ins: Add a handful of baby spinach, arugula, or quinoa to make the bowls even heartier.

Serving Suggestions

• Pair this dish with a slice of warm pita bread or flatbread for added texture.
• Add a dollop of hummus or a sprinkle of feta cheese for extra richness.
• Serve with a chilled glass of lemon-infused water or iced green tea for a refreshing complement.

Tips

1. Meal Prep Friendly: Roast the vegetables and make the dressing ahead of time. Store separately and assemble just before serving.
2. Alternative Veggies: Substitute carrots, zucchini, or parsnips for variety.
3. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the vegetables and chickpeas before serving.

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Servings:

2–4

Nutritional Information (Per Serving):

• Calories: 320
• Fat: 15g
• Carbohydrates: 40g
• Protein: 8g

Conclusion

These Sweet Potato Bowls with Roasted Beets, Chickpeas, and Lemon Tahini Dressing are a delightful fusion of flavors and textures, offering a balance of sweetness, earthiness, and zest in every bite. Quick to prepare and loaded with wholesome ingredients, this dish is perfect for a healthy, satisfying meal. Whether enjoyed fresh or as meal prep, these bowls are sure to brighten your day!

Sweet Potato Bowls with Roasted Beets, Chickpeas, and Lemon Tahini Dressing

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

For the Bowl:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked chickpeas (canned or boiled)
• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)

For the Lemon Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup (or honey)
• 1–2 tablespoons water (to thin)
• Salt, to taste

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Instructions

Step 1: Roast the Vegetables

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Beets:
   • Toss the diced beets with 1 tablespoon olive oil, salt, and pepper.
   • Spread them on one side of a large baking sheet.
3. Prepare the Sweet Potatoes and Chickpeas:
   • In a bowl, combine the sweet potato cubes and chickpeas with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.
   • Toss until evenly coated and spread on the other side of the baking sheet.
4. Roast:
   • Place the baking sheet in the oven and roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender, the beets are cooked through, and the chickpeas are slightly crispy.

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Step 2: Make the Lemon Tahini Dressing

1. Combine Ingredients:
   • In a small bowl, whisk together ¼ cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup (or honey), and a pinch of salt.
2. Adjust Consistency:
   • Gradually add 1–2 tablespoons water, one tablespoon at a time, until the dressing reaches your desired consistency (smooth and pourable).

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Step 3: Assemble the Bowls

1. Layer the Ingredients:
   • Divide the roasted sweet potatoes, chickpeas, and beets among bowls.
2. Drizzle Dressing:
   • Generously drizzle the lemon tahini dressing over the top.
3. Garnish:
   • Finish with a sprinkle of fresh parsley for a burst of color and flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 2–4
• Calories: 320
• Fat: 15g
• Carbohydrates: 40g
• Protein: 8g