5Lemon Tahini Sweet Potato Chickpea Bowl
This vibrant bowl is packed with flavor and goodness, making a perfect plant-based meal.
How to make it
- 1
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. You want it nice and hot for roasting.
- 2
On a large baking sheet, spread out your cubed sweet potatoes. Drizzle them with a little olive oil, then season with some salt and freshly ground black pepper. Give them a good toss to coat evenly. Pop them into the preheated oven and roast for about 20 minutes.
- 3
Now, add the drained and rinsed chickpeas right onto the baking sheet with the sweet potatoes. Gently toss everything together. Continue roasting for another 10 to 15 minutes, or until the sweet potatoes are beautifully tender and the chickpeas have a lovely, slightly crispy edge.
- 4
While your veggies are roasting away, let us make that wonderful dressing. In a small bowl, whisk together the tahini, fresh lemon juice, and a tablespoon or two of water. You might need a little more water to get it to your desired drizzly consistency. Season with a pinch of salt and pepper too. Taste and adjust if needed, it should be bright and creamy!
- 5
Alright, time to bring it all together! In a large serving bowl, place the fresh spinach. Scoop the warm, roasted sweet potatoes and chickpeas right over the spinach. The residual warmth will gently wilt the greens, making them perfectly tender. Finish it off with a generous drizzle of that zesty lemon tahini dressing. Serve immediately and enjoy your delicious, wholesome meal!
