Ingredients
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1 cup cooked quinoa or brown rice
2 cups fresh kale or spinach
1/2 avocado, sliced
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup
2 tablespoons warm water
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Pat the chickpeas dry with a towel. Place the chickpeas and diced sweet potatoes on the baking sheet.
Step 3: Drizzle with olive oil and sprinkle with smoked paprika, cumin, and salt. Toss well to coat and spread in a single layer.
Step 4: Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.
Step 5: While roasting, whisk together the tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth.
Step 6: Assemble the bowls by placing a base of greens and grains, then topping with the roasted sweet potato and chickpea mixture and avocado slices. Drizzle with the tahini dressing before serving.
Notes
For extra crunch, roast the chickpeas for an additional 5 minutes alone before adding the sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Healthy / Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 465 kcal
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg