Hearty Sweet Potato Bowl (Printable Version)

Roasted sweet potatoes and chickpeas with fresh vegetables in creamy tahini dressing

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
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 paste
13 - 2 tbsp fresh lemon juice
14 - 1 tbsp maple syrup or honey
15 - 2 tbsp water, plus additional as needed
16 - Pinch of salt

# Directions:

01 - Preheat your oven to 400°F to ensure proper roasting temperature.
02 - In a large bowl, combine the cubed sweet potatoes and drained chickpeas. Drizzle with 1 tablespoon olive oil, then add 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 a rimmed baking sheet. Roast for 25–30 minutes, tossing halfway through cooking, until sweet potatoes are fork-tender and chickpeas are lightly crisped.
04 - While vegetables roast, whisk together tahini, lemon juice, maple syrup, 2 tablespoons water, and a pinch of salt in a small bowl until smooth and creamy. Add additional water, 1 teaspoon at a time, to reach desired drizzling consistency.
05 - Divide baby spinach between two bowls as the base layer. Top with roasted sweet potatoes and crispy chickpeas, cherry tomatoes, sliced red onion, and avocado. Add cooked quinoa or rice if using.
06 - Drizzle each bowl generously with tahini dressing. Serve immediately while vegetables are still warm.

# Expert Tips:

01 -
  • The roasted chickpeas get impossibly crispy, almost like croutons but better
  • Everything comes together on one sheet pan, meaning less cleanup
  • The tahini dressing is creamy, tangy, and keeps everything balanced
02 -
  • Dry the chickpeas really well after rinsing, or they will steam instead of crisp up
  • The tahini dressing might seize at first but keep whisking, it will smooth out
  • Cut the sweet potatoes into uniform cubes so everything finishes roasting at the same time
03 -
  • Use room temperature tahini to avoid lumps in the dressing
  • Let the roasted elements cool for just 5 minutes before assembling to keep the spinach from wilting too much

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