Spiced Chickpea and Sweet Potato Bowl

Name: Spiced Chickpea and Sweet Potato Bowl
Cook time: 25 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 1 g ground cumin divided; 1 g smoked paprika divided; 0.5 g garlic powder divided; 4 g kosher salt divided; 0.5 g black pepper divided; 600 g sweet potatoes peeled if desired, cut into 2 cm cubes; 10 ml olive oil divided; 1 g ground cumin divided; 1 g smoked paprika divided; 0.5 g garlic powder divided; 1 g kosher salt divided; 0.5 g black pepper divided; 480 g cooked chickpeas drained and rinsed if canned; 60 g tahini for dressing; 30 ml lemon juice freshly squeezed; 10 g honey for dressing; 30 ml water for dressing, divided; 2 g kosher salt divided; 120 g mixed greens washed and dried; 10 g fresh parsley chopped

A composed side dish with roasted sweet potatoes, paprika-cumin chickpeas, and greens dressed in a tahini-lemon sauce. The components are served warm and room temperature so the bowl keeps contrast in texture without requiring advance preparation.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

20 ml olive oil divided
1 g ground cumin divided
1 g smoked paprika divided
0.5 g garlic powder divided
4 g kosher salt divided
0.5 g black pepper divided
600 g sweet potatoes peeled if desired, cut into 2 cm cubes
10 ml olive oil divided
1 g ground cumin divided
1 g smoked paprika divided
0.5 g garlic powder divided
1 g kosher salt divided
0.5 g black pepper divided
480 g cooked chickpeas drained and rinsed if canned
60 g tahini for dressing
30 ml lemon juice freshly squeezed
10 g honey for dressing
30 ml water for dressing, divided
2 g kosher salt divided
120 g mixed greens washed and dried
10 g fresh parsley chopped

Instructions

Heat the oven to 220°C. Line a rimmed sheet pan. In a large bowl, toss the sweet potatoes with 20 ml olive oil, 1 g cumin, 1 g smoked paprika, 0.5 g garlic powder, 4 g salt, and 0.5 g black pepper. Spread on one half of the pan. Sweet potatoes are evenly coated and in a single layer.
In the same bowl, toss the chickpeas with the remaining 10 ml olive oil, 1 g cumin, 1 g smoked paprika, 0.5 g garlic powder, 1 g salt, and 0.5 g black pepper. Add them to the other half of the pan. Chickpeas are coated and spread out without heavy overlap.
Roast for 22 to 25 minutes, stirring the chickpeas once halfway through and flipping the sweet potatoes if the undersides are browning unevenly. Roast until the sweet potatoes are tender and browned at the edges and the chickpeas are lightly crisped. Sweet potatoes are fork-tender with browned edges; chickpeas look dry on the surface and lightly crisp.
While the vegetables roast, whisk the tahini, lemon juice, honey, 20 ml water, and 2 g salt in a small bowl until smooth. Whisk in the remaining 10 ml water a little at a time only if needed to thin the dressing to a spoonable, glossy consistency. Dressing is smooth, pourable, and lightly coats a spoon.
Spread the mixed greens over a serving platter or shallow bowl. Top with the roasted sweet potatoes and chickpeas, then spoon the tahini dressing over the top. Finish with parsley if using. Greens are lightly warmed by the topping and the bowl is ready to serve.