Illustration, not a photo of this dishRoasted Sweet Potato and Chickpea Bowls with Lemon Tahini
Smoky roasted sweet potatoes and crispy chickpeas over quinoa and spinach, with a lemony tahini sauce to pull it together.
Ingredients
- 1½ lb sweet potatoes cut into ¾-inch cubes
- 1 can chickpeas 15 oz can, drained and patted dry
- 1 red onion cut into wedges
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tsp kosher salt
- 1 cup quinoa rinsed
- 2 cups water
- ⅓ cup tahini
- 1 lemon juiced
- 1 clove garlic grated
- ¼ cup warm water
- 3 oz baby spinach
- ¼ cup chopped parsley
About 690 calories per bowl
- Calories
- 690
- Protein
- 21 g
- Carbs
- 98 g
- Fat
- 26 g
- Fiber
- 19 g
- Sugar
- at least 14 g
- Sodium
- 940 mg
An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Heat the oven to 425°F. On a sheet pan, toss 1½ lb sweet potatoes, 1 can chickpeas, and 1 red onion with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp kosher salt.
Roast, stirring once, until the sweet potatoes are browned and the chickpeas are crisp.
Meanwhile, bring 1 cup quinoa, 2 cups water, and ½ tsp kosher salt to a boil. Cover, turn the heat to low, and cook until the water is absorbed.
Whisk ⅓ cup tahini, 1 lemon juice, 1 clove garlic, and the rest of the salt (½ tsp kosher salt). It will seize; whisk in ¼ cup warm water a little at a time until pourable.
Fold 3 oz baby spinach into the hot quinoa to wilt. Top with the roasted vegetables, the tahini sauce, and ¼ cup chopped parsley.
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