gimmesomeoven4.9
Roasted Sweet Potato and Chickpea Bowls
These zesty roasted sweet potato and chickpea bowls are layered with sautéed spinach and brown rice and tossed with my favorite 4-ingredient chipotle tahini dressing. Naturally gluten-free and vegan too.
👥 3 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●mixing bowl
- ●blender
- ●pan
📝 Preparation Steps
1
Prep the oven and baking sheet. Heat oven to 425°F. Line a large baking sheet with parchment paper.
2
Roast the sweet potatoes and chickpeas. Add the sweet potatoes and chickpeas to a large mixing bowl. Drizzle evenly with 1 tablespoon of oil and sprinkle evenly with the spices. Toss until combined. Spread the mixture out on the prepared baking sheet in a single layer, then season generously with salt and pepper. Bake for ⏱️ 30 minutes or until the potatoes are tender and the chickpeas are lightly crispy, then transfer the baking sheet to a wire rack.
chickpeas (rinsed, drained and patted dry)1 (15-ounce) can
3
Make the dressing. Add all of the dressing ingredients to a blender and purée until smooth. Taste and season with salt and pepper or additional lime juice if needed.
lime juice2 tablespoons
4
Sauté the spinach. Heat the remaining 1 tablespoon of oil to a large sauté pan over medium-high heat. Add the onion and sauté for ⏱️ 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for ⏱️ 1 minute, stirring occasionally. Add the spinach and a generous pinch of salt and pepper and cook, tossing frequently, until wilted. Remove from heat.
garlic (thinly sliced)2 cloves
5
Serve. Portion the cooked rice, roasted sweet potatoes and chickpeas, sautéed spinach and a few avocado slices in each serving bowl. Drizzle with the dressing then add your desired toppings. Serve and enjoy!
chickpeas (rinsed, drained and patted dry)1 (15-ounce) can
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