Description
This Chickpea & Sweet Potato Grain Bowl is a nourishing and flavorful vegan meal perfect for a quick weeknight dinner or a healthy lunch. Featuring roasted sweet potatoes and crispy chickpeas seasoned with smoky spices, served over a bed of quinoa or brown rice, and drizzled with a creamy tahini-lemon dressing, this bowl offers a balanced combination of protein, fiber, and vitamins. The optional avocado and sesame seeds add extra creaminess and crunch to make this dish satisfyingly wholesome.
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
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Salt to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season Sweet Potatoes: In a bowl, toss the peeled and cubed sweet potatoes with half the olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out on one side of the prepared baking sheet.
- Season Chickpeas: Toss the drained chickpeas with the remaining olive oil, ground cumin, salt, and pepper until well coated. Spread the chickpeas evenly on the other side of the baking sheet.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the sweet potatoes and chickpeas for 25–30 minutes, flipping halfway through. The sweet potatoes should be tender, and the chickpeas crispy.
- Cook Grain: While roasting, cook your chosen grain—quinoa or brown rice—according to the package instructions until fluffy and tender.
- Make Dressing: In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Gradually add warm water, a tablespoon at a time, until the dressing reaches a smooth, creamy, and pourable consistency. Season with salt to taste.
- Assemble Bowls: Divide the cooked grains evenly between two bowls. Top each with the roasted sweet potatoes, crispy chickpeas, and fresh baby spinach or kale. Drizzle generously with the tahini dressing.
- Add Optional Toppings and Serve: Garnish with sliced avocado and sprinkle with sesame seeds if using. Serve the bowls warm or at room temperature for a nutritious and satisfying meal.
Notes
- You can substitute quinoa with brown rice or any grain of your choice for variation.
- Adjust the amount of tahini dressing to your preference; it can be made thicker or thinner by controlling warm water added.
- For extra flavor, add a squeeze of fresh lemon juice over the bowl before serving.
- Kale can be lightly sautéed if you prefer a softer green instead of raw baby spinach.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat just the grains and roasted veggies; add fresh greens before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Cooking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl (approximately 1/2 recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
