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Roasted Sweet Potato and Chickpea Bowls

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These roasted sweet potato and chickpea bowls are hearty, flavorful, and packed with wholesome ingredients. Finished with a creamy chipotle tahini dressing, they make a satisfying plant-based meal.

Ingredients

  • 1 1/2 pounds sweet potato, diced into 1/2-inch cubes
  • 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Fine sea salt and freshly-ground black pepper, to taste
  • 1/2 small white onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 5 ounces baby spinach
  • 4 cups cooked brown rice, farro or quinoa
  • 1 ripe avocado, thinly sliced
  • Chopped fresh cilantro, hemp hearts, pepitas and/or cotija cheese for topping
  • 1/2 cup water
  • 1/4 cup tahini
  • 2 tablespoons lime juice
  • 1 to 2 teaspoons maple syrup
  • 1 large chipotle in adobo sauce plus 1 teaspoon adobo sauce

Instructions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the sweet potatoes and chickpeas. Drizzle with 1 tablespoon olive oil and sprinkle with chili powder, cumin and garlic powder. Toss well, spread on the baking sheet, and season with salt and pepper.
  3. Roast for about 30 minutes, or until the sweet potatoes are tender and the chickpeas are lightly crisp.
  4. Meanwhile, add the water, tahini, lime juice, maple syrup, chipotle pepper and adobo sauce to a blender. Blend until smooth and season to taste.
  5. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sauté the onion for 4 to 5 minutes until softened. Add the sliced garlic and cook for 1 minute.
  6. Add the spinach, season with salt and pepper, and cook until wilted. Remove from heat.
  7. Divide the cooked rice among serving bowls. Top with roasted sweet potatoes, chickpeas, sautéed spinach and avocado slices.
  8. Drizzle with the dressing, add desired toppings and serve.

Notes

  • Quinoa or farro can be used instead of brown rice.
  • Adjust the maple syrup and lime juice to balance the dressing to your taste.
  • Store components separately in airtight containers in the refrigerator for up to 4 days.
  • Add cotija cheese for extra richness or keep it dairy-free by using hemp hearts or pepitas.

Nutrition

Find it online: https://yumfamilyrecipes.com/roasted-sweet-potato-and-chickpea-bowls/