Sweet Potato Bowl (Printable)
Roasted sweet potatoes with chickpeas, fresh vegetables, and tangy tahini dressing for a wholesome meal.
# What You'll 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 shredded
05 - 1 ripe 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 as needed for thinning
15 - 1 clove garlic, minced
16 - 1/2 teaspoon pure maple syrup
17 - Salt, to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a rimmed 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 the mixture 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, one teaspoon at a time, until the dressing reaches a pourable consistency.
06 - Divide the baby spinach and cooked quinoa between two serving bowls. Arrange the roasted sweet potatoes, chickpeas, halved cherry tomatoes, shredded red cabbage, and avocado slices over the base.
07 - Drizzle the tahini dressing generously over each bowl. Serve immediately while the roasted components are still warm.
# Expert Suggestions:
01 -
- The roasted sweet potatoes get these caramelized edges that make every bite feel like a treat
- That tahini dressing ties everything together into something that tastes restaurant-worthy but comes together in under an hour
02 -
- The tahini dressing will seize up at first when you add the lemon juice, just keep whisking and it will smooth out
- Don't crowd the baking sheet or your vegetables will steam instead of roast, losing that coveted caramelization
03 -
- Cut your sweet potatoes into uniform cubes so they roast evenly and finish at the same time
- Let the roasted vegetables cool for just 5 minutes before assembling so the spinach doesn't completely wilt