Sweet Potato Bowl (Printable Version)
Roasted sweet potatoes and chickpeas over greens with creamy tahini dressing for a wholesome meal.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby spinach
04 - 1/2 cup red cabbage, thinly shredded
05 - 1 avocado, sliced
→ Legumes & Grains
06 - 1/2 cup cooked quinoa (optional)
07 - 1/2 cup canned chickpeas, drained and rinsed
→ Spices & Oils
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and freshly ground black pepper, to taste
→ Tahini Dressing
12 - 3 tablespoons tahini
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon water (plus more for thinning)
15 - 1 clove garlic, minced
16 - 1/2 teaspoon maple syrup
17 - Salt, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes and drained chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread the mixture in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are golden brown and fork-tender.
04 - While the vegetables roast, prepare the quinoa according to package directions if using. Fluff with a fork and set aside.
05 - In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt until smooth. Add additional water, one teaspoon at a time, until the dressing reaches your desired drizzling consistency.
06 - Divide the baby spinach and cooked quinoa between two bowls. Arrange the roasted sweet potatoes and chickpeas, halved cherry tomatoes, shredded red cabbage, and avocado slices on top.
07 - Drizzle the tahini dressing generously over each bowl. Serve immediately while the roasted components are still warm.
# Expert Tips:
01 -
- The tahini dressing is the kind of thing you will want to put on absolutely everything once you taste it.
- It comes together with almost no fuss, and somehow looks like you spent hours plating it.
- Sweet potatoes roasted with cumin and smoked paprika will make your kitchen smell like a place people want to gather.
02 -
- Tahini behaves unpredictably when mixed with liquid, sometimes seizing into a thick paste before smoothing out, so add water slowly and trust the process.
- Crowding the baking sheet is the fastest way to steamed instead of roasted vegetables, so use two sheets if necessary and never pile things on top of each other.
03 -
- Cut the sweet potato cubes as uniformly as possible so every piece finishes roasting at the same time and you are not left with some mushy and some underdone.
- Let the roasted sweet potatoes rest on the baking sheet for two minutes before assembling the bowl, because the residual heat helps them develop an even crispier exterior.