Roasted Sweet Potato Tahini Bowl
A vibrant, nutrient-dense bowl featuring caramelized sweet potatoes, protein-rich chickpeas, and a creamy, zesty tahini dressing that balances earthy and bright flavors.
Ingredients
- •2 large sweet potatoes, peeled and cut into 1-inch cubes
- •1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- •3 tablespoons olive oil, divided
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •4 cups baby kale or chopped spinach
- •1 cup cooked quinoa
- •1/3 cup creamy tahini
- •2 tablespoons fresh lemon juice
- •1 tablespoon maple syrup
- •2-3 tablespoons warm water (to thin the dressing)
- •1/4 cup fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the sweet potato cubes and chickpeas with 2 tablespoons of olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
- 3
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, tossing halfway through, until the potatoes are tender and the chickpeas are slightly crispy.
- 4
While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, and remaining tablespoon of olive oil in a small bowl. Add warm water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.
- 5
Divide the fresh kale or spinach among four bowls and top with a scoop of cooked quinoa.
- 6
Distribute the roasted sweet potato and chickpea mixture evenly over the greens.
- 7
Drizzle the tahini dressing generously over each bowl and garnish with fresh parsley before serving.
💡 Chef tips
- You can roast the sweet potatoes and chickpeas up to 3 days in advance; store them in an airtight container and reheat in a pan or oven to crisp them back up.
- If you prefer a heartier bowl, add sliced avocado or toasted sunflower seeds for extra healthy fats and crunch.
- If the tahini seizes up when you add lemon juice, keep whisking; it will smooth out once you add the warm water.
✅ How it should turn out
The finished bowl should feature golden-brown, tender sweet potatoes and crispy chickpeas that smell aromatic and smoky, perfectly complemented by a silky, tangy tahini sauce that ties the fresh greens and nutty quinoa together.