Save A vibrant, nourishing bowl filled with roasted sweet potatoes, crispy chickpeas, fresh veggies, and a creamy tahini dressing—perfect for a healthy lunch or dinner.
I love making this bowl because it combines wholesome ingredients with vibrant flavors that keep me energized throughout the day.
Ingredients
- Vegetables: 2 medium sweet potatoes peeled and cubed, 1 cup cherry tomatoes halved, 1 cup cucumber sliced, 2 cups baby spinach or mixed greens, 1 ripe avocado sliced
- Legumes: 1 can (15 oz/400 g) chickpeas drained and rinsed
- Spices & Seasonings: 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, Salt and black pepper to taste
- Grains: 1 cup cooked quinoa or brown rice
- Dressing: 1/4 cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp water (more as needed for consistency), 1 small garlic clove minced, Salt to taste
Instructions
- Step 1:
- Preheat oven to 400℉ (200℃). Line a baking sheet with parchment paper.
- Step 2:
- Toss sweet potato cubes with 1 tbsp olive oil smoked paprika cumin garlic powder salt and pepper. Spread evenly on half of the baking sheet.
- Step 3:
- Pat chickpeas dry. Toss with 1 tbsp olive oil salt and pepper. Spread on the other half of the baking sheet.
- Step 4:
- Roast for 25 30 minutes stirring halfway until sweet potatoes are golden and chickpeas are crispy.
- Step 5:
- While roasting cook quinoa or rice according to package instructions.
- Step 6:
- Whisk together tahini lemon juice maple syrup minced garlic water and salt until smooth. Adjust water for desired consistency.
- Step 7:
- Assemble bowls Divide spinach or greens quinoa rice roasted sweet potatoes chickpeas cherry tomatoes cucumber and avocado among four bowls.
- Step 8:
- Drizzle with tahini dressing and serve immediately.
Save My family always gathers around this bowl for casual dinners and it brings joy and color to our table.
Notes
Add sliced radishes shredded carrots or pickled onions for extra crunch and color. Swap quinoa rice for cauliflower rice for a lower carb option. Top with nuts or seeds for added texture.
Required Tools
Baking sheet Mixing bowls Whisk Chefs knife and cutting board Saucepan (for grains)
Nutritional Information
Calories 420 Total Fat 18 g Carbohydrates 56 g Protein 12 g per serving
Save This bowl is perfect for meal prep and tastes even better the next day.
Recipe FAQs
- → How do I make the chickpeas crispy?
Dry the chickpeas thoroughly before tossing them with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes, stirring halfway to ensure even crispiness.
- → Can I substitute quinoa with another grain?
Yes, you can use cooked brown rice or cauliflower rice for a lower-carb alternative. Choose grains that complement the roasted flavors well.
- → What dressing pairs best with this bowl?
A creamy tahini-based dressing with lemon juice, maple syrup, garlic, and water lends a rich, tangy flavor that balances the sweetness of the potatoes and earthiness of chickpeas.
- → How can I add more crunch to this bowl?
Including sliced radishes, shredded carrots, pickled onions, or topping with nuts and seeds introduces additional texture and flavor.
- → Is this bowl suitable for special diets?
Yes, it’s naturally gluten-free and vegan. Just ensure any packaged ingredients meet specific dietary requirements and watch for potential sesame allergies from tahini.