Roasted Sweet Potato Bowl (Printable)
Roasted sweet potatoes with chickpeas, avocado, and tangy tahini dressing for a wholesome meal.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cubed
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 tbsp olive oil
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - Salt and pepper, to taste
→ Tahini Dressing
12 - 3 tbsp tahini
13 - 1 tbsp lemon juice
14 - 1 tbsp water (or more for thinning)
15 - 1 clove garlic, minced
16 - 1/2 tsp maple syrup
17 - Salt, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes and 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 25–30 minutes, tossing halfway through, until the sweet potatoes are golden and fork-tender.
04 - While the vegetables roast, cook the quinoa according to package directions if using.
05 - In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, and a pinch of salt until smooth. Add more water as needed to reach a drizzleable consistency.
06 - Divide the baby spinach and quinoa between two bowls. Top with the roasted sweet potatoes, chickpeas, cherry tomatoes, red cabbage, and avocado slices.
07 - Drizzle generously with the tahini dressing and serve immediately.
# Expert Suggestions:
01 -
- The tahini dressing alone is worth making this, tangy and garlicky with a whisper of maple that ties every bite together.
- Everything roasts on one pan so cleanup takes about two minutes, which matters more than any of us like to admit.
02 -
- Do not skip tossing the sweet potatoes halfway through roasting or the bottoms will burn while the tops stay pale and undercooked.
- Tahini dressing thickens as it sits so make it slightly thinner than you think it needs to be and it will be perfect by the time you serve.
03 -
- Dry the chickpeas thoroughly with a clean towel before tossing them in oil because excess moisture is the enemy of that satisfying crispy exterior.
- Let the roasted sweet potatoes rest on the pan for two minutes before assembling so they firm up slightly and hold their shape in the bowl.