Sweet Potato Chickpea Bowl (Printable Version)
Roasted sweet potatoes and crispy chickpeas over fresh greens with creamy tahini dressing.
# What You'll 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 pure maple syrup
20 - Salt and freshly ground black pepper to taste
→ Toppings
21 - 2 tablespoons fresh parsley or cilantro, chopped
22 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
# Method:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - Toss the diced sweet potatoes with 2 tablespoons olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on one of the prepared baking sheets.
03 - Pat the drained chickpeas dry with a clean towel. Toss with 1 tablespoon olive oil, garlic powder, ground coriander, salt, and pepper. Spread in a single layer on the second 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, and maple syrup until smooth. Add additional water, one teaspoon at a time, until the dressing reaches a drizzleable consistency. Season with salt and pepper to taste.
06 - Divide the chopped greens, cherry tomatoes, and red onion among four serving bowls. Top each with the roasted sweet potatoes, crispy chickpeas, and sliced avocado. Drizzle generously with the tahini dressing.
07 - Sprinkle each bowl with fresh herbs and toasted seeds. Serve immediately.
# Chef's Tips:
01 -
- The tahini dressing is the kind of thing you will want to put on everything from salads to sandwiches to roasted anything.
- Everything cooks on two sheet pans which means cleanup is almost embarrassingly easy.
- It is one of those rare vegan meals that actually feels like a real meal and not a compromise.
02 -
- Wet chickpeas will never get crispy no matter how long you roast them so dry them on a towel for at least five minutes before seasoning.
- If your tahini dressing seizes up and becomes thick and grainy, keep adding warm water one teaspoon at a time until it smooths out again.
03 -
- Line your baking sheets with parchment paper for easier cleanup and to prevent the chickpeas from sticking and tearing when you stir them.
- The secret to the best tahini dressing is tasting it after you whisk and adjusting the lemon juice and salt until it makes your mouth water.