Sweet Potato Chickpea Bowl (Print View)
Roasted sweet potatoes and crispy chickpeas served over fresh greens with a creamy tahini lemon dressing.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced into ½-inch cubes
02 - 2 tablespoons olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - Pinch of 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 - ½ teaspoon garlic powder
09 - ½ teaspoon ground coriander
10 - Pinch of salt and freshly ground black pepper
→ Bowl Vegetables
11 - 2 cups baby spinach or kale, chopped
12 - 1 cup cherry tomatoes, halved
13 - ½ small red onion, thinly sliced
14 - 1 ripe avocado, sliced
→ Tahini Dressing
15 - ¼ 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 freshly ground black pepper to taste
→ Toppings
21 - 2 tablespoons chopped fresh parsley or cilantro
22 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
# How-To Steps:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - In a mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on the first prepared baking sheet.
03 - Pat the drained chickpeas thoroughly dry with a clean kitchen towel. Toss with 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 with caramelized edges and the chickpeas are golden and crispy.
05 - While the vegetables roast, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, salt, and pepper in a small bowl until smooth and creamy. Add additional water one tablespoon at a time until the dressing reaches a drizzleable consistency.
06 - Divide the chopped spinach or kale among four serving bowls. Arrange the cherry tomatoes and sliced red onion over the greens in each bowl.
07 - Top each bowl with the roasted sweet potatoes and crispy chickpeas. Fan the sliced avocado over the top.
08 - Drizzle each bowl generously with the tahini dressing. Garnish with chopped fresh herbs and toasted seeds. Serve immediately while the roasted components are still warm.
# Expert Hints:
01 -
- The contrast of crispy chickpeas and creamy avocado makes every forkful interesting without any fancy techniques.
- Tahini dressing pulls the whole bowl together and tastes good on literally everything else in your fridge.
- It reheats surprisingly well the next day if you keep the dressing separate.
02 -
- Wet chickpeas will steam instead of roast, so dry them thoroughly or you will end up with soft disappointing nuggets.
- Let the sweet potatoes sit undisturbed for the first 15 minutes of roasting so a golden crust can actually form.
03 -
- Crowding the baking sheet is the fastest way to steam instead of roast, so use two pans or work in batches.
- Taste the dressing on a leaf of spinach before adjusting seasoning, because the greens will mute the flavor slightly once combined.