Description
A hearty and flavorful plant-based bowl featuring spiced chickpeas, roasted sweet potatoes, and fresh vegetables.
Ingredients
- 1 large sweet potato, cubed
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 cups cooked quinoa
- 1 cup chopped kale
- 1/2 cup shredded carrots
- 1/4 cup chopped red onion
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the sweet potato cubes and chickpeas with olive oil, cumin, smoked paprika, turmeric, cayenne pepper (if using), salt, and pepper.
- Roast for 20-25 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.
- While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, and water until smooth. Add more water if needed to reach your desired consistency.
- Assemble your bowls by dividing the cooked quinoa among them.
- Top with the roasted sweet potato and chickpea mixture, chopped kale, shredded carrots, and red onion.
- Drizzle with the tahini dressing.
Notes
- For a quicker meal, use pre-cooked quinoa.
- You can add other vegetables like broccoli or bell peppers to the roasting pan.
- Adjust the spice level by increasing or decreasing the cayenne pepper.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: Mediterranean