Description
Sweet potato bowls are a delicious and nourishing dish that combine vibrant flavors and textures into a cozy, satisfying meal. Roasted sweet potatoes are paired with crispy chickpeas, fresh greens, and a dreamy tahini drizzle, making this bowl a delightful addition to any mealtime. Easy to prepare and packed with nutrients, this recipe is perfect for busy weeknights or gatherings with friends. Whip up this colorful dish and enjoy a warm hug in a bowl!
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 2 tbsp olive oil
- 3 tbsp tahini
- 1 can (400g) chickpeas, drained and rinsed
- 2 cups kale or spinach (about 60g)
- 1/4 cup almonds or walnuts, chopped
- 1 tsp cumin
- 1 tsp paprika
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop sweet potatoes into bite-sized cubes. Toss with olive oil, cumin, paprika, salt, and pepper until coated.
- Spread sweet potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden brown and fork-tender.
- In a skillet over medium heat, sauté chopped kale or spinach in olive oil until wilted (about 3-4 minutes).
- In another pan, sauté drained chickpeas in olive oil with salt, pepper, and spices for about 5 minutes until crispy.
- In serving bowls, layer roasted sweet potatoes, sautéed greens, crispy chickpeas, and drizzle tahini sauce on top. Finish with toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 8g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg