Spicy Chickpea and Sweet Potato Bowl

Name: Spicy Chickpea and Sweet Potato Bowl
Cook time: 18 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 4 g ground cumin; 4 g smoked paprika; 1 g red chili flakes; 4 g fine salt divided; 1 g black pepper freshly ground; 600 g sweet potatoes peeled if desired, cut into 2 cm cubes; 480 g canned chickpeas drained and rinsed; 60 g tahini; 30 ml lemon juice freshly squeezed; 30 ml water for thinning the dressing; 1 clove garlic finely grated or minced; 10 ml olive oil divided; 2 g fine salt divided; 120 g mixed greens; 150 g cucumber diced; 40 g red onion thinly sliced; 10 g parsley chopped

Sweet potatoes and chickpeas are tossed with cumin, smoked paprika, chili flakes, and olive oil, then roasted until the potatoes are tender and the chickpeas are lightly crisp. The warm mixture is served over greens with cucumber, red onion, parsley, and a tahini-lemon dressing. The recipe is structured for quick assembly within the thirty-minute series limit.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

20 ml olive oil divided
4 g ground cumin
4 g smoked paprika
1 g red chili flakes
4 g fine salt divided
1 g black pepper freshly ground
600 g sweet potatoes peeled if desired, cut into 2 cm cubes
480 g canned chickpeas drained and rinsed
60 g tahini
30 ml lemon juice freshly squeezed
30 ml water for thinning the dressing
1 clove garlic finely grated or minced
10 ml olive oil divided
2 g fine salt divided
120 g mixed greens
150 g cucumber diced
40 g red onion thinly sliced
10 g parsley chopped

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment. In a large bowl, toss the sweet potatoes and chickpeas with 20 ml olive oil, cumin, smoked paprika, chili flakes, 4 g salt, and black pepper. The vegetables and chickpeas are evenly coated and the oven is fully preheated.
Spread the mixture in a single layer on the baking sheet and roast for 16 to 18 minutes, tossing once halfway through, until the sweet potatoes are browned at the edges and fork-tender and the chickpeas are hot and slightly crisp. A fork slides cleanly into the sweet potatoes and the chickpeas look lightly crisped.
While the tray roasts, whisk tahini, lemon juice, water, garlic, remaining 10 ml olive oil, and remaining 2 g salt in a small bowl until smooth and pourable. Add a little more water only if needed for a spoonable consistency. The dressing is smooth, pale, and drizzles off a spoon in a steady ribbon.
Divide the greens among four bowls. Top with the roasted sweet potatoes and chickpeas, then add cucumber, red onion, and parsley. Drizzle with the tahini dressing just before serving. The bowls look glossy from the dressing while the greens stay fresh and unwilted.