Crispy Sweet Potato and Chickpea Bowl

The Crispy Sweet Potato and Chickpea Bowl is a vibrant and satisfying dish that combines the natural sweetness of roasted sweet potatoes with the hearty texture of chickpeas. Topped with a zesty tahini dressing, this bowl is perfect for a wholesome midnight snack that nourishes both body and soul.

Ingredients

• Sweet potatoes - 300 grams
• Canned chickpeas - 1 can (400 grams, drained and rinsed)
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Water - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and cube the sweet potatoes into 1-inch pieces.
3. In a large bowl, combine the sweet potatoes and chickpeas. Drizzle with olive oil, paprika, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
4. Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and crispy, stirring halfway through.
5. While the sweet potatoes and chickpeas are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth.
6. Once the sweet potatoes and chickpeas are done roasting, remove them from the oven and let them cool slightly.
7. To serve, divide the roasted sweet potato and chickpea mixture into bowls, drizzle with tahini dressing, and sprinkle with chopped parsley.

Nutrition

• Calories: 480
• Protein: 14 g
• Carbs: 75 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting eye health and immunity.
• High in protein and fiber from chickpeas, supporting digestive health and satiety.

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