Roasted Sweet Potato and Chickpea Power Bowl
A nutrient-dense vegetarian bowl featuring roasted root vegetables, fiber-rich chickpeas, and a creamy tahini dressing.
⏱ 15 min prep · 30 min cookServes 2520 cal · 18g proteinvegetariangluten freehigh protein
Ingredients
- 2 count sweet potato
- 1 can chickpeas (canned)
- 3 tbsp olive oil
- 2 tbsp tahini
- 0.5 count lemon
- 4 cup baby spinach
- 1 pinch salt
- 1 tsp cumin
Instructions
- 1
Preheat your oven to 400°F.
- 2
Toss cubed sweet potatoes and drained chickpeas with olive oil, salt, and cumin on a baking sheet.
- 3
Roast for 25-30 minutes until the potatoes are tender and chickpeas are crisp.
- 4
Whisk together tahini, lemon juice, and a splash of water to create a dressing.
- 5
Assemble bowls by placing roasted ingredients over a bed of fresh baby spinach and drizzling with the tahini sauce.
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