Spiced Chickpea & Roasted Sweet Potato Bowl
The Spiced Chickpea & Roasted Sweet Potato Bowl is a colorful and nourishing dish that brings together a lovely mix of flavors and textures. It features crispy chickpeas, sweet roasted potatoes, and fresh greens, all served over fluffy couscous. Topped with a soft-boiled egg and a zesty lemon tahini sauce, this bowl is not only healthy but also satisfying. It’s perfect for lunch or dinner!
Why Make This Recipe
This recipe is a great way to enjoy a plant-based meal packed with nutrients. Chickpeas are an excellent source of protein and fiber, while sweet potatoes provide vitamins and antioxidants. The addition of kale adds more vitamins and minerals. Combining these ingredients creates a filling and delicious dish, making it a wonderful choice for anyone looking to eat lighter or incorporate more vegetables into their diet.
How to Make Spiced Chickpea & Roasted Sweet Potato Bowl
Ingredients:
- Roasted chickpeas (seasoned with cumin, paprika, and garlic)
- Roasted sweet potatoes
- Kale
- Steamed couscous
- Soft-boiled egg
- Lemon tahini sauce
Directions:
- Start by roasting the chickpeas. Preheat your oven and toss canned chickpeas with cumin, paprika, and garlic. Spread them on a baking sheet and roast until crispy.
- While the chickpeas are roasting, prepare the sweet potatoes. Dice them and toss them with olive oil, salt, and pepper, then roast them until they are tender and slightly caramelized.
- For the kale, you can roast it in the oven with the sweet potatoes or sauté it on the stovetop until wilted.
- Meanwhile, steam the couscous according to package instructions.
- Soft-boil your eggs by boiling them for about 6-7 minutes, then transfer them to ice water to cool. Once cooled, peel them gently.
- Assemble your bowl by layering couscous, roasted sweet potatoes, crispy chickpeas, and kale. Add the soft-boiled egg on top and drizzle with lemon tahini sauce.
How to Serve Spiced Chickpea & Roasted Sweet Potato Bowl
Serve the bowl warm, with each ingredient layered beautifully for an appealing presentation. The soft-boiled egg should be cut in half to let the yolk flow over the other ingredients. Top with a generous drizzle of lemon tahini sauce for added flavor.
How to Store Spiced Chickpea & Roasted Sweet Potato Bowl
Store any leftovers in an airtight container in the refrigerator. The bowl will keep for up to 3 days. If you are storing everything separately, you can keep the ingredients fresh longer, especially the crispy chickpeas.
Tips to Make Spiced Chickpea & Roasted Sweet Potato Bowl
- Make sure to drain and rinse the chickpeas well before roasting to get rid of the excess salt and moisture.
- Feel free to use any other greens instead of kale, such as spinach or arugula.
- Adjust the spices and the tahini sauce according to your taste preference.
Variation
You can easily customize this bowl. Add grilled chicken for extra protein or throw in some avocado slices for creaminess. Consider using quinoa instead of couscous for a different texture and flavor.
FAQs
Can I make this dish vegan?
Yes! Simply omit the soft-boiled egg or replace it with a plant-based protein like tofu or avocado.
Can I use frozen sweet potatoes or kale?
It’s best to use fresh sweet potatoes for roasting. Frozen kale can work, but it may change the texture, so sauté it gently to avoid overcooking.
How can I make the lemon tahini sauce?
To make the lemon tahini sauce, simply mix tahini, lemon juice, water, garlic powder, and salt together in a bowl until smooth. Adjust the water to reach your desired consistency.
