Looking for a delicious and nutritious vegan dinner option? Look no further than these Spicy Chickpea and Sweet Potato Bowls with Tahini Sauce! This plant-based meal is a perfect example of how plant-based ingredients can be transformed into a protein-rich meal.
About this Recipe
Roasted Sweet Potatoes and Chickpeas: The Secret to a Flavorful Plant-Based Dinner
The star of the dish is the roasted sweet potato and chickpeas, seasoned with cumin and chili powder for a touch of spice. The tahini sauce adds a creamy and tangy finish that brings all the flavors together.
Effortless and Nutritious: Make the Most of Your Meal with These Spicy Bowls
Making this dish is as simple as mixing together diced sweet potato, chickpeas, red onion and red bell pepper with olive oil, spices and seasonings and then baking in the oven for 25-30 minutes. While the veggies are roasting, you can whip up the tahini sauce in a matter of minutes. Serve the roasted veggies and chickpeas over quinoa or brown rice and top with the tahini sauce.
Health Benefits at Your Fingertips: Enjoy a Protein-Packed Dinner in No Time
Not only is this recipe quick and easy to make and it’s also packed with nutrients. One serving of this dish provides 343 calories, 20g of healthy fat, 36g of carbohydrates, 9g of fiber and 11g of plant-based protein.
Taste the Magic of These Spicy Bowls: You Won’t Miss the Meat
We tried this recipe and were blown away by the flavor and texture. Trust us, you won’t even miss the meat in this satisfying and filling dish. So why not give it a try and see for yourself? Your taste buds will thank you.
Spicy Chickpea and Sweet Potato Bowls with Tahini Sauce
Ingredients
- 1 large sweet potato diced
- 1 can chickpeas drained and rinsed
- 1 red onion sliced
- 1 red bell pepper sliced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
For the Tahini Sauce
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic minced
- 3 tbsp water
- salt to taste
Instructions
- Preheat the oven to 400 °F (200 °C)
- In a large bowl, mix together the diced sweet potato, chickpeas, red onion, and red bell pepper with olive oil, cumin, chili powder, salt and pepper.
- Spread the mixture onto a baking sheet and bake for , or until the sweet potato is tender and the chickpeas are crispy.
- While the veggies are roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, garlic, water and salt.
- Serve the roasted veggies and chickpeas over quinoa or brown rice, topped with the tahini sauce.
