Description
These Roasted Sweet Potato and Chickpea Bowls are a delicious and nutritious meal option. Packed with flavor and wholesome ingredients, this vegetarian and gluten-free dish is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Sweet Potato and Chickpeas:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Assembly:
- 4 cups cooked quinoa or brown rice
- 2 cups fresh baby spinach or kale
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
Tahini Dressing:
- 1/4 cup tahini
- Juice of 1 lemon
- 1 tablespoon maple syrup or honey
- 2 tablespoons warm water to thin
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare sweet potatoes and chickpeas: Toss the diced sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread on the baking sheet and roast for 25-30 minutes until tender.
- Make tahini dressing: Whisk together tahini, lemon juice, maple syrup or honey, and warm water until smooth.
- Assemble: Divide quinoa or rice into bowls, top with spinach or kale, roasted sweet potatoes and chickpeas, avocado, and feta. Drizzle with tahini dressing.
Notes
- Add toasted nuts or seeds for extra crunch.
- For a vegan version, omit the feta or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
