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Roasted Chickpea and Sweet Potato Bowl

A nutritious and versatile dish featuring roasted sweet potatoes and chickpeas, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Vegan, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables and Chickpeas
  • 2 large Sweet Potatoes Peeled (optional) and cubed into roughly 1-inch pieces.
  • 1 can Chickpeas (15-ounce / 425g) Rinsed, drained, and patted dry.
  • 2 tablespoons Olive Oil Extra virgin recommended.
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Smoked Paprika Sweet paprika can be substituted.
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt Or to taste.
  • 1/4 teaspoon Black Pepper Or to taste.
For the Tahini Dressing
  • 1/3 cup Tahini Well-stirred for a smooth consistency.
  • 1/4 cup Water Plus more as needed.
  • 3 tablespoons Lemon Juice Freshly squeezed is best.
  • 1 tablespoon Maple Syrup Or agave nectar, optional.
  • 1 clove Garlic Minced or grated.
  • 1/4 teaspoon Salt Or to taste.
For Serving (Optional Bases and Toppings)
  • Cooked Quinoa, Brown Rice, Farro, or Mixed Greens Forms the base of your bowl.
  • Fresh Parsley or Cilantro Chopped.
  • Sliced Avocado Adds creaminess.
  • Pumpkin Seeds or Sunflower Seeds For extra crunch.
  • Crumbled Feta Cheese If not vegan.
  • Pickled Red Onions
  • A wedge of Lemon or Lime For an extra squeeze of freshness.

Method
 

Preparation
  1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
  2. Prepare the Sweet Potatoes and Chickpeas: In a large bowl, toss the cubed sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper.
  3. Spread on Baking Sheet: Line a baking sheet with parchment paper. Spread the mixture evenly on the baking sheet.
Roasting
  1. Roast in Oven: Place the baking sheet in the preheated oven. Roast for about 25 to 30 minutes, stirring halfway through.
Dressing and Assembly
  1. Make the Tahini Dressing: While the vegetables and chickpeas are roasting, prepare the tahini dressing in a small bowl.
  2. Assemble the Bowl: Once the sweet potatoes and chickpeas are ready, choose your base and top it with roasted vegetables, followed by tahini dressing.
  3. Add Toppings: Finish with your chosen toppings, adjust according to preference.
Serving
  1. Enjoy: Serve immediately and enjoy your Roasted Chickpea and Sweet Potato Bowl warm.

Notes

This bowl is great for meal prep and stays tasty in the fridge for about 3 to 4 days. You can also freeze components for up to 2 months.