Roasted Sweet Potato Chickpea Bowl with Sprouts
Roasted Sweet Potato Chickpea Bowl with Sprouts
Ingredients
For the Roasted Vegetables and Chickpeas
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1/2 red onion, medium, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Serving
- 4 cups mixed greens
- 1 cup alfalfa sprouts
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes, rinsed and drained chickpeas, and thinly sliced red onion. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well to ensure all vegetables and chickpeas are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned sweet potato and chickpea mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy. Flip halfway through cooking for even browning.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, fresh lemon juice, water, minced garlic, and salt. Add more water, 1 teaspoon at a time, until the dressing reaches your desired consistency (it should be pourable but not too thin).
⏱️ 5 min
- 5
To assemble the bowls, divide the mixed greens among four serving bowls. Top each with a generous portion of the roasted sweet potato and chickpea mixture.
⏱️ 3 min
- 6
Garnish each bowl with alfalfa sprouts and a sprinkle of fresh chopped parsley. Drizzle generously with the tahini dressing before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Sweet Potato Chickpea Bowl with Sprouts
For the Roasted Vegetables and Chickpeas
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1/2 red onion, medium, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon salt
For Serving
- 4 cups mixed greens
- 1 cup alfalfa sprouts
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes, rinsed and drained chickpeas, and thinly sliced red onion. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well to ensure all vegetables and chickpeas are evenly coated.
⏱️ 5 min - 3
Spread the seasoned sweet potato and chickpea mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy. Flip halfway through cooking for even browning.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, fresh lemon juice, water, minced garlic, and salt. Add more water, 1 teaspoon at a time, until the dressing reaches your desired consistency (it should be pourable but not too thin).
⏱️ 5 min - 5
To assemble the bowls, divide the mixed greens among four serving bowls. Top each with a generous portion of the roasted sweet potato and chickpea mixture.
⏱️ 3 min - 6
Garnish each bowl with alfalfa sprouts and a sprinkle of fresh chopped parsley. Drizzle generously with the tahini dressing before serving.
⏱️ 2 min