Warm Spiced Chickpea & Sweet Potato Bowls with Lemon-Tahini
Fuel your day with these vibrant power bowls, showcasing tender roasted sweet potatoes and perfectly crispy chickpeas, all infused with aromatic Middle Eastern spices. A truly satisfying plant-based lunch, each bowl offers a harmonious blend of fiber and protein, brightened by a zesty lemon-tahini dressing.
Let's cook.
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes and rinsed chickpeas with two tablespoons of olive oil, the cumin, and the smoked paprika in a large bowl.
Spread the mixture evenly on the prepared baking sheet and roast for 25 to 30 minutes until the potatoes are fork-tender and chickpeas are golden.
Whisk together the tahini, lemon juice, minced garlic, and two tablespoons of warm water in a small bowl until the dressing reaches a smooth, pourable consistency.
Divide the fresh baby spinach among four serving bowls.
Top each bowl with an equal portion of the roasted sweet potato and chickpea mixture.
Drizzle the prepared lemon tahini dressing over each bowl before serving.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
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