Sweet Potato Chickpea Bowl (Printable Version)
Roasted sweet potatoes and crispy chickpeas over fresh greens, drizzled with zesty tahini dressing.
# Ingredient List:
→ 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 for consistency
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
# How to Make:
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 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 - In a separate bowl, toss the drained chickpeas with 1 tablespoon olive oil, garlic powder, ground coriander, salt, and pepper. Spread 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 pepper in a small bowl until smooth. Add additional water, 1 teaspoon at a time, until the dressing reaches a pourable consistency.
06 - Divide the chopped spinach or kale, cherry tomatoes, and sliced red onion evenly among four serving bowls.
07 - Arrange the roasted sweet potatoes and crispy chickpeas over the greens in each bowl. Fan the avocado slices alongside.
08 - Drizzle the tahini dressing generously over each bowl. Sprinkle with chopped fresh herbs and toasted seeds. Serve immediately.
# Expert Tips:
01 -
- The crispy chickpeas alone are worth making this, and they disappear fast so always roast extra.
- Everything cooks on two sheet pans, which means cleanup is almost nothing.
- The tahini dressing works on salads, grain bowls, roasted vegetables, and even as a sandwich spread.
02 -
- Wet chickpeas will steam instead of crisp, so spend the extra two minutes patting them thoroughly dry with a clean kitchen towel.
- The tahini dressing thickens as it sits, so whisk in a splash of warm water right before drizzling if it has been sitting for more than 15 minutes.
03 -
- Crowding the baking sheet is the number one reason things steam instead of roast, so use two sheets or roast in batches if needed.
- Taste the dressing on a piece of sweet potato before adjusting seasoning, as the sweet potato changes how you perceive salt and acid.