Sweet Potato Bowl (Print Page)
Roasted sweet potatoes with chickpeas, fresh veggies, and creamy tahini dressing for a wholesome meal.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby spinach
04 - 1/2 cup red cabbage, thinly sliced
05 - 1 avocado, sliced
→ Legumes & Grains
06 - 1/2 cup cooked quinoa (optional)
07 - 1/2 cup canned chickpeas, drained and rinsed
→ Spices & Oils
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and freshly ground black pepper, to taste
→ Tahini Dressing
12 - 3 tablespoons tahini
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon water (plus more for thinning)
15 - 1 clove garlic, minced
16 - 1/2 teaspoon pure maple syrup
17 - Salt, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss the sweet potato cubes and drained chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are golden on the edges and fork-tender.
04 - While the vegetables roast, prepare the quinoa according to the package directions if using. Fluff with a fork and set aside.
05 - In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt until smooth. Add additional water as needed to reach a drizzleable consistency.
06 - Divide the baby spinach and quinoa between two serving bowls. Arrange the roasted sweet potatoes, chickpeas, halved cherry tomatoes, sliced red cabbage, and avocado slices on top.
07 - Drizzle generously with the tahini dressing and serve immediately while the roasted components are still warm.
# Expert Tips:
01 -
- The contrast of crispy chickpeas against creamy avocado and sharp cabbage creates a texture party in every single bite.
- Tahini dressing with a hit of lemon and garlic turns simple roasted vegetables into something you will actively crave on repeat.
- Everything cooks on one sheet pan, which means cleanup is almost embarrassingly easy for a meal this beautiful.
02 -
- Do not crowd the baking sheet or the sweet potatoes will steam instead of roast and you will miss that irresistible caramelized crust entirely.
- Tahini brands vary wildly in thickness so taste the dressing as you thin it and stop when it coats the back of a spoon without running off completely.
03 -
- Let the sweet potatoes sit undisturbed on the baking sheet for the first fifteen minutes before tossing so a real crust has time to form on the bottom.
- Warm the tahini dressing slightly by sitting the bowl in warm water for a minute, it flows more smoothly and coats every inch of the bowl perfectly.