Hearty Sweet Potato Bowl (Printable View)

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

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cubed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby spinach leaves
04 - 1/2 small red onion, thinly sliced
05 - 1 avocado, sliced

→ Protein & Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Grains

07 - 1 cup cooked quinoa or brown rice (optional)

→ Spices & Seasonings

08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - Salt and black pepper, to taste

→ Tahini Dressing

12 - 3 tbsp tahini
13 - 2 tbsp lemon juice
14 - 1 tbsp maple syrup or honey
15 - 2 tbsp water (plus more to thin)
16 - Salt, to taste

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Toss sweet potato cubes and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast for 25–30 minutes, tossing halfway through, until sweet potatoes are tender and chickpeas are crispy.
04 - Whisk together tahini, lemon juice, maple syrup, water, and a pinch of salt until smooth. Adjust water for desired consistency.
05 - Layer spinach in each bowl, followed by roasted sweet potatoes and chickpeas, cherry tomatoes, red onion, and avocado slices. Add cooked quinoa or rice if desired.
06 - Drizzle generously with tahini dressing and serve immediately.

# Expert Advice:

01 -
  • The crispy chickpeas taste like little croutons but better
  • Everything comes together on one sheet pan meaning less cleanup
  • The tahini dressing makes even raw spinach feel like a treat
02 -
  • Dry the chickpeas thoroughly or they will never get crispy no matter how long you roast them
  • Let the roasted vegetables cool for just 5 minutes before assembling so the avocado does not melt completely
  • The tahini dressing thickens in the fridge so thin it with warm water right before serving
03 -
  • Cut sweet potatoes into uniform 1 inch cubes so smaller pieces do not burn
  • Double the tahini dressing and keep it in the fridge for quick salads all week

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