Description
This vibrant Chickpea & Sweet Potato Grain Bowl is a wholesome, nutrient-packed dish featuring roasted sweet potatoes and crispy chickpeas served over quinoa or brown rice. Enhanced with a creamy tahini lemon dressing and fresh greens, it offers a perfect balance of flavors, textures, and colors in under 40 minutes—a nutritious, plant-based meal ideal for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa or brown rice, cooked
- 1 large sweet potato, peeled and cubed
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups baby spinach or kale
- ½ avocado, sliced (optional)
- 1 tablespoon sesame seeds (optional)
Dressing Ingredients
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Sweet Potatoes: In a mixing bowl, toss the peeled and cubed sweet potatoes with half of the olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the sweet potatoes on one side of the prepared baking sheet.
- Prepare Chickpeas: Toss the rinsed and dried chickpeas with the remaining olive oil, ground cumin, salt, and pepper. Spread the chickpeas on the opposite side of the baking sheet from the sweet potatoes.
- Roast Vegetables: Place the baking sheet in the oven and roast for 25–30 minutes, flipping the chickpeas and sweet potatoes halfway through to ensure they cook evenly. Roast until the sweet potatoes are tender and the chickpeas are crispy.
- Cook Grains: While the vegetables are roasting, cook your choice of quinoa or brown rice according to the package instructions until fluffy and tender.
- Make Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and enough warm water to achieve a creamy and pourable consistency. Season with salt to taste.
- Assemble Bowls: Divide the cooked grains between serving bowls. Top each bowl with the roasted sweet potatoes, crispy chickpeas, and fresh baby spinach or kale greens. Drizzle generously with the tahini dressing.
- Add Toppings and Serve: Optionally, add sliced avocado and sprinkle with sesame seeds. Serve the grain bowls warm or at room temperature for a delightful, nourishing meal.
Notes
- For extra crunch, you can toast the sesame seeds before sprinkling.
- Swap kale for spinach or mixed greens based on your preference.
- If you prefer spicier flavors, add a pinch of cayenne pepper to the chickpea seasoning.
- Leftover grain bowls can be stored in an airtight container in the refrigerator for up to 3 days.
- For gluten-free option, use quinoa instead of brown rice if you’re unsure of the rice source.
