Sweet Potato Bowl (Printable)
Roasted sweet potatoes with chickpeas, fresh vegetables, and tangy tahini dressing for a nourishing meal.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby spinach
04 - 1/2 cup red cabbage, thinly shredded
05 - 1 ripe avocado, sliced
→ Legumes & Grains
06 - 1/2 cup cooked quinoa, prepared according to package directions
07 - 1/2 cup canned chickpeas, drained and rinsed
→ Spices & Oils
08 - 2 tablespoons extra-virgin olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Kosher salt and freshly ground black pepper, to taste
→ Tahini Dressing
12 - 3 tablespoons tahini
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon water, plus more as needed for thinning
15 - 1 clove garlic, minced
16 - 1/2 teaspoon pure maple syrup
17 - Kosher salt, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the sweet potato cubes and drained chickpeas. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss until evenly coated, then spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are golden brown and fork-tender and the chickpeas are lightly crisped.
04 - While the vegetables roast, cook the quinoa according to package directions. Fluff with a fork and set aside.
05 - In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt until smooth. Add additional water, one teaspoon at a time, until the dressing reaches a pourable consistency.
06 - Divide the baby spinach and cooked quinoa between two serving bowls. Arrange the roasted sweet potatoes, chickpeas, halved cherry tomatoes, shredded red cabbage, and avocado slices on top.
07 - Drizzle generously with the tahini dressing and serve immediately while the roasted components are still warm.
# Expert Tips:
01 -
- The tahini dressing alone is worth making this, and it doubles as a dip for anything left in your fridge.
- Roasting the chickpeas alongside the sweet potatoes means one pan does all the heavy lifting.
- Everything comes together in about forty five minutes with barely any hands on work.
02 -
- Pat the chickpeas completely dry with a paper towel before roasting or they will stay soft and soggy no matter how long you leave them in the oven.
- The tahini dressing thickens as it sits, so whisk in a splash of water right before serving to bring it back to a pourable consistency.
03 -
- Cut all the sweet potato cubes the same size so they roast evenly and you never bite into a raw center.
- Make double the dressing and keep it in the fridge because you will want to put it on everything from salads to roasted broccoli for the rest of the week.