Hearty Sweet Potato Bowl (Printable version)

Roasted sweet potatoes and chickpeas with fresh veggies in a creamy tahini dressing for a satisfying, healthy meal.

# 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 (optional)

→ 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 Make It:

01 - Preheat oven to 400°F.
02 - Toss sweet potato cubes and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet.
03 - Roast for 25–30 minutes, tossing halfway, until sweet potatoes are tender and chickpeas are crispy.
04 - Whisk together tahini, lemon juice, maple syrup, water, and a pinch of salt until smooth. Adjust water for desired consistency.
05 - Assemble each bowl with a layer of spinach, followed by roasted sweet potatoes and chickpeas, cherry tomatoes, red onion, and avocado slices. Add cooked quinoa or rice if desired.
06 - Drizzle generously with tahini dressing and serve immediately.

# Expert tips:

01 -
  • You get that restaurant quality bowl experience for a fraction of the cost and it comes together in under an hour
  • The roasted chickpeas become impossibly crispy and satisfying, almost like croutons but better for you
  • This bowl keeps beautifully for meal prep and actually tastes better the next day when flavors have melded
02 -
  • Do not crowd your baking sheet or the sweet potatoes will steam instead of roast, use two sheets if needed
  • The tahini dressing will seize up at first but keep whisking and it will turn silky smooth
  • Let the roasted vegetables cool for just 5 minutes before assembling so the spinach does not wilt completely
03 -
  • Cut your sweet potatoes into similar sized cubes, about half inch pieces, so they all finish roasting at the same time
  • Extra dressing keeps in the fridge for a week and is delicious on salads, grain bowls, or as a dip for roasted vegetables

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