5Warm Roasted Sweet Potato and Chickpea Bowl
A comforting and wholesome plant based meal featuring tender roasted vegetables and a bright lemony tahini dressing.
How to make it
- 1
Preheat your oven to 400 degrees Fahrenheit, which is about 200 degrees Celsius. Line a large baking sheet with parchment paper for easy cleanup.
- 2
Peel and chop your sweet potatoes into bite sized cubes. Rinse and drain the chickpeas well.
- 3
Spread the sweet potatoes and chickpeas in a single layer on your prepared baking sheet. Drizzle with a little olive oil, salt, and pepper. Toss gently to coat everything evenly. Roast for 25 to 30 minutes, or until the sweet potatoes are tender and lightly caramelized. Give them a stir halfway through for even cooking.
- 4
While the vegetables are roasting, prepare your dressing. In a small bowl, whisk together the tahini and fresh lemon juice. Add about 2 to 4 tablespoons of cold water, a pinch of salt, and a dash of pepper. Whisk until the dressing is smooth and has a pourable consistency. You might need a little more water to reach your desired thickness.
- 5
Once the roasted sweet potatoes and chickpeas are done, transfer them to serving bowls. Drizzle generously with the creamy tahini dressing. Garnish with freshly chopped parsley and serve warm. Enjoy your delicious and nourishing meal!
