Roasted Sweet Potato and Chickpea Bowl

This Roasted Sweet Potato and Chickpea Bowl is a wholesome and satisfying midnight meal, featuring sweet, caramelized sweet potatoes and protein-packed chickpeas. Topped with a zesty tahini dressing, it offers a perfect balance of flavors and nutrients.

Ingredients

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

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and cube the sweet potatoes into bite-sized pieces.
3. In a mixing bowl, combine the cubed sweet potatoes, drained chickpeas, olive oil, paprika, cumin, salt, black pepper, and garlic powder. Toss until evenly coated.
4. Spread the sweet potato and chickpea mixture on a baking sheet lined with parchment paper in a single layer.
5. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.
6. While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, water, and a pinch of salt until smooth.
7. Once the sweet potatoes and chickpeas are done, remove them from the oven and let cool slightly.
8. Divide the roasted mixture into two bowls, drizzle with tahini dressing, and garnish with chopped parsley.
9. Serve warm and enjoy your healthy midnight dish!

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, which support immune function.
• High in fiber and protein from chickpeas, promoting digestive health and satiety.

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