Hearty Sweet Potato Bowl (Printer-friendly)
Vibrant bowl featuring roasted sweet potatoes, protein-rich chickpeas, and fresh vegetables topped with creamy tahini dressing.
# What You'll Need:
→ 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 (optional)
07 - 1 cup cooked quinoa or brown rice
→ 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
# How to Prepare:
01 - Preheat oven to 400°F for roasting the sweet potatoes and chickpeas.
02 - Toss sweet potato cubes and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
03 - Roast for 25-30 minutes, tossing halfway through cooking, until sweet potatoes are tender and chickpeas are crispy and golden.
04 - Whisk together tahini, lemon juice, maple syrup, water, and a pinch of salt in a small bowl until smooth and creamy. Add additional water 1 teaspoon at a time to reach desired consistency.
05 - Divide spinach between two bowls as the base layer. Top with roasted sweet potatoes and chickpeas, cherry tomatoes, red onion, and avocado slices. Add cooked quinoa or rice if using.
06 - Drizzle generously with tahini dressing and serve immediately while vegetables are still warm.
# Expert Advice:
01 -
- Roasted chickpeas get impossibly crispy and salty, almost like croutons but better for you
- The tahini dressing comes together in thirty seconds flat and keeps in the fridge for days
- Everything can be prepped ahead, making assembly ridiculously quick on busy weekdays
02 -
- Overcrowding the baking sheet is the fastest way to end up with steamed, sad vegetables instead of roasted ones
- The tahini will seize up at first when you add the lemon juice, just keep whisking and it will smooth out
- These bowls are best assembled right before eating, though the roasted components reheat beautifully if needed
03 -
- Cut your sweet potatoes into evenly sized cubes so they roast at the same rate
- Season aggressively with salt, because roasted vegetables lose some intensity as they cook