Savory Sweet Potato and Chickpea Bowl

This Savory Sweet Potato and Chickpea Bowl combines roasted sweet potatoes and chickpeas with vibrant spices, creating a hearty and nutritious dish perfect for a midnight snack. Topped with creamy tahini dressing and fresh herbs, it’s a delightful balance of flavors and textures.

Ingredients

• Sweet potatoes - 2 medium (approximately 400g)
• Canned chickpeas - 1 can (400g), drained and rinsed
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon
• Tahini - 3 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 dice the sweet potatoes into 1-inch cubes.
3. In a large bowl, combine the diced sweet potatoes and drained chickpeas.
4. Drizzle with olive oil, then sprinkle with cumin, smoked paprika, salt, black pepper, and garlic powder. Toss well to coat.
5. Spread the mixture evenly on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and golden brown, stirring halfway through.
7. While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, and water until smooth. Add more water if necessary to achieve desired consistency.
8. Once the sweet potatoes and chickpeas are done, remove them from the oven and let them cool for a couple of minutes.
9. Divide the roasted sweet potato and chickpea mixture between two bowls, drizzle with tahini dressing, and garnish with chopped parsley.

Nutrition

• Calories: 450
• Protein: 13 g
• Carbs: 62 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in vitamins A and C, supporting immune function.

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