Roasted Sweet Potato and Chickpea Bowl with Tahini Dressing
A vibrant and nutritious bowl featuring tender roasted sweet potatoes, spiced chickpeas, and a medley of fresh vegetables, all brought together with a creamy, tangy tahini dressing. This dish is a healthy and satisfying option for lunch or dinner.
🧂 Ingredients
- 4 medium Sweet potatoes(halved lengthwise)
- 1 Leek(trimmed, halved lengthwise, and thinly sliced (white and pale green parts))
- 1 (15 oz) can Chickpeas(rinsed and drained)
- 2 tbsp Olive oil(divided)
- 2 cloves Garlic(minced with coarse sea salt)
- 1 tsp Ground coriander
- 0.5 tsp Ground cumin
- 0.5 tsp Smoked paprika
- 0.25 tsp Ground cinnamon
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 bunch Kale(lacinato, coarsely chopped)
- 12 Cherry tomatoes(quartered)
- 0.25 cup Fresh flat-leaf parsley(chopped)
- 0.33 cup Tahini
- 2 tbsp Water(for dressing, or as needed)
- 1 tbsp Ketchup(for dressing)
- 1 tbsp Red wine vinegar(for dressing)
- 1 tbsp Date syrup(for dressing)
- 1 tbsp Lemon juice(for dressing)
- 1 tsp Hot sauce(to taste)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Toss the sliced leek and rinsed chickpeas with 1 tbsp of olive oil on a rimmed sheet pan. Add the minced garlic, coriander, cumin, smoked paprika, cinnamon, salt, and pepper. Toss to coat everything evenly. Push the leek and chickpea mixture to the edges of the sheet pan.
- 2
Rub the cut surfaces of the halved sweet potatoes with the remaining 1 tbsp of olive oil and season with salt and pepper. Place the sweet potatoes, cut-side down, in the center of the sheet pan with the leeks and chickpeas.
- 3
Bake until the sweet potatoes are fork-tender, about 45 minutes. While the potatoes are baking, boil the kale in a pot of salted water until tender, about 10 minutes. Drain the kale.
- 4
While the potatoes bake, prepare the tahini dressing. In a medium bowl, whisk together the tahini, minced garlic, water, ketchup, red wine vinegar, date syrup, lemon juice, salt, and pepper until smooth and creamy. The consistency should be like a creamy salad dressing.
- 5
Once the sweet potatoes are tender, remove them from the oven. Place two sweet potato halves on each plate and gently flatten them with the back of a large fork.
- 6
Transfer the drained kale to the sheet pan with the leeks and chickpeas. Toss them together. Spoon this mixture over the flattened sweet potatoes.
- 7
Drizzle a generous amount of the tahini dressing over the vegetables and sweet potatoes. Garnish with chopped fresh parsley and a dash of hot sauce, if desired.
💡 Pro Tips
- ✓You can substitute other vegetables like broccoli, cauliflower, or bell peppers for the kale.
- ✓For a vegan version, ensure your ketchup and date syrup are vegan-friendly.
- ✓The tahini dressing can be made ahead of time and stored in the refrigerator for up to a week.
🔄 Variations
- Add toasted nuts like almonds or pistachios for extra crunch.
- Incorporate other grains like quinoa or freekeh into the bowl.