Description
These Chickpea & Sweet Potato Grain Bowls are a delicious and nutritious meal that’s perfect for a satisfying lunch or dinner. Packed with roasted sweet potatoes, spiced chickpeas, fresh veggies, and a creamy tahini dressing, these bowls are a flavorful and wholesome option for a vegetarian meal.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
Grain Base:
- 2 cups cooked quinoa or brown rice
Toppings:
- 1 cup baby spinach or mixed greens
- 1/2 cup red cabbage, shredded
- 1/2 avocado, sliced
- 1/4 cup feta cheese, crumbled (optional)
Tahini Dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 2 to 3 tablespoons warm water
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast sweet potatoes: Toss sweet potatoes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25 to 30 minutes until tender.
- Roast chickpeas: On the same pan, toss chickpeas with remaining olive oil and roast for 15 minutes until crisp.
- Make tahini dressing: Whisk tahini, lemon juice, maple syrup, and warm water until smooth.
- Assemble bowls: Divide quinoa or rice among 4 bowls. Top with sweet potatoes, chickpeas, spinach, cabbage, avocado, and feta. Drizzle with tahini dressing.
Notes
- Swap quinoa for farro, bulgur, or couscous for variety.
- Bowls can be prepped ahead and stored for 3 days.
- Add toasted pumpkin seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Assembly
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8 g
- Sodium: 340 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 5 mg
