Description
This tahini chickpea bowl with roasted sweet potatoes is an easy recipe that’s topped with a creamy lemon herb tahini dressing.
Ingredients
Scale
- 2 large sweet potatoes (about 1.5 pounds (680 grams)), cubed into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon lemon juice or a spray of avocado oil
- 1 can ((15.5 ounces) 439 grams )) chickpeas, drained and rinsed
- 4-5 cups fresh kale, stem removed and shredded
Lemon herb tahini dressing
- ⅓ cup tahini, stir before measuring
- 3 tablespoons lemon juice
- 1 garlic clove, minced or crushed
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- Pinch of fresh black pepper
- ⅓ cup ice-cold water
- ½ cup loosely packed fresh cilantro, chopped
Instructions
- Preheat the oven to 425 F (218 C) and line a baking sheet with a silicone mat or parchment paper.
- Wash and scrub clean the sweet potatoes. Cube them into bite-size pieces.
- Toss the cubed sweet potatoes with lemon juice (for oil-free) or a neutral-tasting oil, salt, garlic powder, and smoked paprika. I toss the potatoes, lemon juice, and spices in a bowl, then pour them out onto the prepared baking sheet.
- Roast the potatoes for 25-30 minutes, stirring halfway through.
- Meanwhile, prepare the lemon herb tahini dressing. In a small or medium bowl, whisk together tahini, lemon juice, garlic, maple syrup, dijon mustard, salt, cumin, and black pepper.
- Then whisk in cold water to thin, start with 4 tablespoons then add more if needed.
- Then stir in chopped cilantro, taste, and adjust for seasoning.
- When the potatoes are done roasting, let them cool. Then toss the potatoes, drained and rinsed chickpeas, and kale together. Add the dressing.
Notes
The sweet potatoes may take longer or shorter depending on the size of the cubes they're cut into.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: oven
- Cuisine: American
