Description
A nutritious and flavorful Chickpea & Sweet Potato Grain Bowl featuring roasted sweet potatoes, crispy chickpeas, and a creamy tahini dressing. Perfect for a wholesome lunch or dinner, this recipe combines warm grains, leafy greens, and optional avocado for a filling, plant-based meal.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa or brown rice, cooked
- 1 large sweet potato, peeled and cubed
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups baby spinach or kale
- ½ avocado, sliced (optional)
- 1 tablespoon sesame seeds (optional)
Dressing
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Prepare Sweet Potatoes: In a bowl, toss the cubed sweet potatoes with half of the olive oil, smoked paprika, salt, and pepper. Spread them evenly on one side of the prepared baking sheet.
- Prepare Chickpeas: Toss the rinsed and dried chickpeas with the remaining olive oil, ground cumin, salt, and pepper. Spread them on the other side of the baking sheet, separate from the sweet potatoes.
- Roast Vegetables: Roast in the oven for 25–30 minutes, flipping both sweet potatoes and chickpeas halfway through. Roast until sweet potatoes are tender and chickpeas are crispy.
- Cook Grains: While the vegetables roast, cook your choice of quinoa or brown rice according to package instructions.
- Make Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and warm water until you reach a creamy, pourable consistency. Season with salt to taste.
- Assemble Bowls: Divide the cooked grains between two bowls. Top evenly with roasted sweet potatoes, crispy chickpeas, and the leafy greens.
- Garnish and Serve: Drizzle the bowls with tahini dressing. Add sliced avocado and sprinkle sesame seeds on top if using. Serve warm or at room temperature.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chickpeas before roasting.
- You can substitute kale with baby spinach for a milder flavor and softer texture.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- To make this dish vegan, ensure the tahini dressing ingredients are all plant-based, which they typically are.
- For added protein, consider adding a boiled egg or grilled chicken, if not strictly vegetarian or vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
