Description
A colorful and nutritious vegan bowl featuring roasted sweet potatoes, chickpeas, and a creamy tahini dressing, perfect for busy weeknights.
Ingredients
Scale
- 600 g sweet potatoes, diced
- 400 g canned chickpeas, drained and rinsed
- 300 g short-grain brown rice or farro, cooked
- 120 g baby kale or mixed greens
- 1 medium avocado
- 60 g tahini
- 30 ml lemon juice
- 30–45 ml warm water
- 1 small clove garlic, minced
- 1 tsp smoked paprika
- 1 tsp maple syrup
- Salt to taste
- 30 ml olive oil
- Flaky salt for roasting
- Optional: 50 g pickled red onion or toasted sesame seeds for garnish
Instructions
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment and toss sweet potato with olive oil, smoked paprika, and salt; spread in a single layer. Roast for 20–25 minutes, tossing once at 10–12 minutes.
- While the potatoes roast, drain and dry chickpeas. Toss with olive oil, cumin, and a pinch of salt. After sweet potatoes have roasted 10 minutes, add chickpeas to the sheet and roast together for 12–15 more minutes until crisp.
- Cook dry short-grain brown rice according to package directions with water until tender. Fluff and keep covered.
- Whisk tahini, lemon juice, warm water, maple syrup, garlic, and salt until smooth and pourable; about 30 seconds.
- Divide cooked grains among bowls. Top each with greens, roasted sweet potatoes, roasted chickpeas, and half an avocado. Drizzle dressing over each bowl and finish with toppings.
Notes
Feel free to customize with other roasted vegetables and grains. This recipe is also great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 8g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 3.5g
- Unsaturated Fat: 22.5g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg