Sweet Potato Chickpea Bowl (Print Version)
Roasted sweet potatoes and crispy chickpeas served over greens with a zesty tahini dressing for a wholesome meal.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (about 1 lb / 450 g)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - Pinch of salt and black pepper
→ Crispy Chickpeas
06 - 1 can (15 oz) chickpeas, drained and rinsed
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground coriander
10 - Pinch of salt and 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 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
18 - 1 clove garlic, minced
19 - 1 teaspoon maple syrup
20 - Salt and 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 oven to 425°F. Line two baking sheets with parchment paper.
02 - In a mixing bowl, toss the diced sweet potatoes with 2 tablespoons olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated. Spread in a single layer on one prepared baking sheet.
03 - Pat the drained chickpeas dry with a clean towel. Toss with 1 tablespoon olive oil, garlic powder, ground coriander, salt, and black 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, maple syrup, salt, and black pepper in a small bowl until smooth. Add additional water, one tablespoon at a time, until the dressing reaches a pourable consistency.
06 - Divide the chopped spinach or kale, cherry tomatoes, and sliced red onion among four serving bowls. Top each with an equal portion of roasted sweet potatoes, crispy chickpeas, and sliced avocado.
07 - Drizzle the tahini dressing generously over each bowl. Sprinkle with fresh chopped herbs and toasted seeds. Serve immediately.
# Expert Tips:
01 -
- The crispy chickpeas alone are worth making this recipe, and they might disappear before they even reach the bowl.
- Everything roasts on two sheet pans, which means cleanup is almost embarrassingly easy.
- The tahini dressing pulls every single component together into something that tastes far more indulgent than it actually is.
02 -
- Do not skip drying the chickpeas after rinsing them because even a little residual water will steam them instead of roasting them into the crispy texture that makes this bowl special.
- The tahini dressing will thicken as it sits in the fridge, so always have a little warm water nearby to thin it back out before serving.
03 -
- Double the crispy chickpeas because half of them will vanish before the bowls are even assembled, and you will wish you had more.
- Toasting the pumpkin seeds in a dry pan for two minutes until they puff and pop transforms them from an afterthought into something people will actually notice and compliment.