Description
A nutritious and flavorful Chickpea & Sweet Potato Grain Bowl that combines roasted sweet potatoes and crispy chickpeas with hearty quinoa or brown rice, fresh greens, and a creamy tahini dressing. This wholesome meal is perfect for a quick, healthy lunch or dinner.
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 Ingredients
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Salt to taste
Instructions
- Preheat the 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 peeled and cubed sweet potatoes with half of the olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out on one side of the prepared baking sheet.
- Prepare chickpeas: In another bowl, toss the drained and rinsed chickpeas with the remaining olive oil, ground cumin, salt, and pepper. Spread them out on the other side of the baking sheet, keeping them separate from the sweet potatoes.
- Roast vegetables: Place the baking sheet in the oven and roast for 25–30 minutes, flipping the sweet potatoes and chickpeas halfway through. Roast until the sweet potatoes are tender and the chickpeas are crispy.
- Cook grains: While the vegetables roast, cook your choice of quinoa or brown rice according to the package instructions until fluffy and tender.
- Make the dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and warm water a little at a time until you achieve a creamy, pourable consistency. Season the dressing with salt to taste.
- Assemble the bowls: Divide the cooked quinoa or brown rice into serving bowls. Top each with the roasted sweet potatoes, crispy chickpeas, and fresh baby spinach or kale.
- Add toppings and serve: Drizzle each bowl generously with the tahini dressing, then add sliced avocado and sprinkle with sesame seeds if using. Serve warm or at room temperature.
Notes
- You can substitute quinoa with brown rice or any grain of your choice for variation.
- For extra heat, add a pinch of cayenne pepper to the chickpea seasoning.
- If you prefer a vegan version, this recipe is naturally vegan and dairy-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding fresh herbs like parsley or cilantro can brighten the dish.
