Description
These Chickpea & Sweet Potato Grain Bowls are a vibrant, nutritious meal featuring roasted sweet potatoes and chickpeas seasoned with smoky spices, served over quinoa or brown rice with fresh kale, avocado, cucumber, and shredded carrots. Topped with a creamy tahini-lemon dressing and optional pumpkin seeds or fresh herbs, this dish is perfect for a healthy and satisfying main course.
Ingredients
Scale
Roasted Vegetables
- 2 cups cubed sweet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Grain Base
- 2 cups cooked quinoa or brown rice
Fresh Vegetables
- 1 cup chopped kale or spinach
- 1 avocado, sliced
- 1/2 cup sliced cucumber
- 1/2 cup shredded carrots
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 3-4 tbsp warm water (to thin dressing)
Optional Toppings
- 2 tbsp pumpkin seeds
- Fresh herbs (such as parsley or cilantro), for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes and chickpeas.
- Season the vegetables: On a baking sheet, spread the cubed sweet potatoes and drained chickpeas evenly. Drizzle with olive oil, then sprinkle smoked paprika, ground cumin, garlic powder, salt, and black pepper over them. Toss everything to coat well.
- Roast: Place the baking sheet in the oven and roast for 25 to 30 minutes. Stir once midway to ensure even cooking. The sweet potatoes should be tender and chickpeas lightly crisp when done.
- Prepare the grain base: While the vegetables roast, cook quinoa or brown rice according to package instructions and chop kale or spinach. Set aside.
- Make the dressing: In a small bowl, whisk tahini, lemon juice, honey or maple syrup, minced garlic, and warm water. Adjust the water to get a smooth, pourable consistency.
- Assemble the bowls: Divide the cooked quinoa or brown rice among four serving bowls. Top each with roasted sweet potatoes and chickpeas, chopped kale or spinach, sliced avocado, cucumber, and shredded carrots.
- Dress and garnish: Drizzle each bowl generously with the tahini dressing. Sprinkle with pumpkin seeds and fresh herbs if using. Serve immediately.
Notes
- You can swap quinoa for farro or couscous if you prefer a different grain texture.
- Adding roasted broccoli or cauliflower increases your vegetable variety and nutritional content.
- For a milder dressing, try using a dairy-free yogurt in place of tahini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion
