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Roasted Sweet Potato Tahini Bowls

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Roasted Sweet Potato Tahini Bowls are a delightful and nutritious dish that combines the earthy sweetness of roasted sweet potatoes with creamy tahini, creating a vibrant and flavorful meal. Perfect for gatherings or cozy dinners, these bowls are easy to customize and packed with nutrients. Each serving bursts with textures and colors, making them a feast for the eyes and the palate!

Ingredients

Scale
  • 2 medium sweet potatoes (about 500g)
  • 3 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tbsp freshly squeezed lemon juice
  • 1 cup canned chickpeas, rinsed (about 240g)
  • 2 cups fresh spinach or kale (about 60g)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and dice the sweet potatoes into even chunks. Toss with olive oil, salt, cumin, and paprika.
  3. Spread sweet potatoes on a baking sheet and roast for 25-30 minutes until golden brown, flipping halfway through.
  4. In a bowl, whisk together tahini, lemon juice, minced garlic, water, salt, and pepper until smooth.
  5. In a skillet over medium heat, warm chickpeas with a drizzle of olive oil until heated through; add greens until just wilted.
  6. Assemble bowls with roasted sweet potatoes, sautéed greens, and chickpeas; drizzle with tahini sauce.

Nutrition

Keywords: - For added protein, consider adding roasted chickpeas or tofu. - You can swap sweet potatoes for butternut squash for a different flavor profile. - Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://cookingwithruth.com/irresistible-roasted-sweet-potato-tahini-bowls-recipe/