Hearty Sweet Potato Bowl (Printable)
Roasted sweet potatoes and chickpeas with fresh veggies in a creamy tahini dressing for a satisfying vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby spinach leaves
04 - 1/2 small red onion, thinly sliced
05 - 1 ripe avocado, sliced
→ Protein & Legumes
06 - 1 can (15 oz) chickpeas, drained and rinsed thoroughly
→ Grains
07 - 1 cup cooked quinoa or brown rice (optional)
→ Spices & Seasonings
08 - 2 tbsp olive oil, divided
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - Salt and freshly ground black pepper to taste
→ Tahini Dressing
12 - 3 tbsp tahini
13 - 2 tbsp fresh lemon juice
14 - 1 tbsp maple syrup or honey
15 - 2-3 tbsp water, or as needed for consistency
16 - Pinch of salt
# Directions:
01 - Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, combine the cubed sweet potatoes and drained chickpeas. Add 1 tablespoon olive oil, smoked paprika, ground cumin, salt, and pepper. Toss thoroughly until evenly coated.
03 - Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through cooking, until sweet potatoes are fork-tender and chickpeas are slightly crispy.
04 - While vegetables roast, whisk together tahini, lemon juice, maple syrup, 2 tablespoons water, and a pinch of salt in a small bowl. Continue whisking until smooth and creamy. Add additional water, 1 teaspoon at a time, if needed to reach desired consistency.
05 - Arrange baby spinach as the base in each bowl. Top with roasted sweet potatoes and crispy chickpeas, cherry tomatoes, sliced red onion, and avocado. Add cooked quinoa or brown rice if using.
06 - Drizzle generously with tahini dressing and serve immediately while roasted components are still warm.
# Cooking Tips:
01 -
- Everything roasts on one sheet pan so cleanup is basically nonexistent
- The tahini dressing somehow makes vegetables feel like a legitimate treat
02 -
- Don't crowd your baking sheet or the sweet potatoes will steam instead of roast
- The tahini dressing might look thick and curdled at first, just keep whisking and it will smooth out
03 -
- Slice your sweet potatoes into evenly sized cubes so they roast at the same rate
- Extra tahini dressing keeps for a week and works on practically everything