Hearty Sweet Potato Bowl (Printable version)

Roasted sweet potatoes, chickpeas, and fresh vegetables topped with creamy tahini

# Ingredient list:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cubed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby spinach leaves
04 - 1/2 small red onion, thinly sliced
05 - 1 avocado, sliced

→ Protein & Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Grains

07 - 1 cup cooked quinoa or brown rice (optional)

→ Spices & Seasonings

08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - Salt and black pepper, to taste

→ Tahini Dressing

12 - 3 tbsp tahini
13 - 2 tbsp lemon juice
14 - 1 tbsp maple syrup or honey
15 - 2 tbsp water (plus more to thin)
16 - Salt, to taste

# Directions:

01 - Preheat oven to 400°F.
02 - Toss sweet potato cubes and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet.
03 - Roast for 25–30 minutes, tossing halfway, until sweet potatoes are tender and chickpeas are crispy.
04 - Whisk together tahini, lemon juice, maple syrup, water, and a pinch of salt until smooth. Adjust water for desired consistency.
05 - Assemble each bowl with a layer of spinach, followed by roasted sweet potatoes and chickpeas, cherry tomatoes, red onion, and avocado slices. Add cooked quinoa or rice if desired.
06 - Drizzle generously with tahini dressing and serve immediately.

# Expert Tips:

01 -
  • The roasted chickpeas get impossibly crispy and satisfying, almost like croutons but better
  • You can prep everything ahead and assemble in minutes for weekday lunches
  • The tahini dressing is the kind of sauce you'll want to put on everything
02 -
  • Don't crowd the baking sheet or your chickpeas will steam instead of getting crispy
  • The tahini dressing thickens as it sits, so add water right before serving if needed
  • Warm roasted vegetables against cool fresh spinach is part of what makes this bowl so satisfying
03 -
  • Pat the chickpeas really dry before roasting for maximum crispiness
  • Double the dressing and keep it in the fridge for quick salads all week

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