Sweet Potato Bowl (Printer-Friendly)

Roasted sweet potatoes and chickpeas over greens with creamy tahini dressing for a wholesome vegetarian bowl.

# 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 and Grains

06 - 1/2 cup cooked quinoa
07 - 1/2 cup canned chickpeas, drained and rinsed

→ Spices and 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, combine the sweet potato cubes and drained chickpeas. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss until evenly coated, then spread 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 brown and fork-tender and the chickpeas are lightly crisped.
04 - While the vegetables roast, prepare the quinoa according to the package directions. 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 each bowl.
07 - Drizzle the tahini dressing generously over each assembled bowl. Serve immediately while the roasted components are still warm.

# Expert Advice:

01 -
  • The smoked paprika and cumin on those roasted sweet potatoes will ruin you for plain sweet potatoes forever, and I mean that sincerely.
  • This bowl comes together with almost zero active effort, leaving you free to drink coffee and stare out the window while the oven does the work.
  • The tahini dressing is the kind of thing you will start putting on everything, from salads to toast to straight off a spoon at midnight.
02 -
  • Tahini seizes when you first add liquid and looks hopelessly lumpy, but keep whisking and adding water drops at a time and it will suddenly turn silky.
  • Do not crowd the baking sheet or the sweet potatoes will steam instead of roast, and soggy potatoes are the one thing this bowl cannot forgive.
  • The dressing thickens as it sits in the fridge, so always stir in a splash of water when you use leftovers.
03 -
  • Roast the chickpeas on a separate small pan if you want them extra crispy since they need slightly less time than the sweet potatoes and burn easily if forgotten.
  • Warm the tahini dressing for ten seconds in the microwave before drizzling so it flows smoothly over the bowl instead of clumping in cold patches.

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