Roasted Sweet Potato and Chickpea Bowls at home
- Yield 3
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Roasted Sweet Potato and Chickpea Bowls at home is a beans recipe on Avoteb. The yield on the card is 3. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 1/2 pounds sweet potato, diced into 1/2-inch cubes
- 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon each: ground cumin, garlic powder
- fine sea salt and freshly-ground black pepper
- half of a small white onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 5 ounces baby spinach
- 4 cups cooked brown rice, farro or quinoa
- 1 ripe avocado, thinly sliced
- toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese
- 1/2 cup water
- 1/4 cup tahini
- 2 tablespoons lime juice
- 1 to 2 teaspoons maple syrup
- 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)
Method
Prep the oven and baking sheet. Warm oven to 425°F. Line a large baking sheet with parchment paper.
Bake the sweet potatoes and chickpeas. Tip in the sweet potatoes and chickpeas to a large mixing bowl. Spoon evenly with 1 tablespoon of oil and sprinkle evenly with the spices. Turn until combined. Spread the mixture out on the prepared baking sheet in a single layer, then season generously with salt and pepper. Roast for 30 minutes or until the potatoes are tender and the chickpeas are lightly crispy, then move the baking sheet to a wire rack.
Make the dressing. Tip in all of the dressing ingredients to a blender and purée until smooth. Taste and season with salt and pepper or additional lime juice if needed.
Sauté the spinach. Warm the remaining 1 tablespoon of oil to a large sauté pan over medium-a hot burner. Tip in the onion and sauté for 4-5 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1 minute, stirring occasionally. Tip in the spinach and a generous pinch of salt and pepper and cook, tossing frequently, until wilted. Lift from heat.
Plate Portion the cooked rice, roasted sweet potatoes and chickpeas, sautéed spinach and a few avocado slices in each serving bowl. Spoon with the dressing then add your desired toppings. Plate and enjoy!
