Description
A flavorful and filling vegetarian bowl with roasted sweet potatoes, chickpeas, and a tahini dressing.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- Pinch of salt
- Cooked quinoa or rice for serving
- Optional toppings: chopped fresh parsley, pumpkin seeds, red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the sweet potato cubes with olive oil, cumin, coriander, smoked paprika, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 20 minutes.
- Add the chickpeas to the baking sheet and roast for another 15 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.
- While the sweet potatoes and chickpeas are roasting, make the tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth. Add more water if needed to reach your desired consistency.
- Assemble the bowls by dividing the cooked quinoa or rice among bowls. Top with the roasted sweet potatoes and chickpeas. Drizzle with the tahini dressing and add your desired toppings.
Notes
- Adjust the spices to your taste.
- You can add other vegetables, such as broccoli or Brussels sprouts.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 15g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Buddha bowl, vegetarian, vegan, sweet potato, chickpea, tahini, healthy, easy recipe