Sweet Potato and Chickpea Bowls

Ingredients

Tick them off as you go. Quantities are for 4 servings.

• 2 large sweet potatoes, cubed
• 1 can (15 oz) chickpeas, drained and dried
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 cup dry quinoa
• 4 cups baby kale or arugula
• ¼ cup tahini
• 3 tbsp lemon juice
• 2 tbsp water
• 1 clove garlic, grated
• salt, pepper

Method

1. RoastHeat the oven to 425°F. Toss the sweet potatoes and chickpeas with the oil and spices on two sheet pans. Roast 25 to 30 minutes, stirring once, until the potatoes are tender and the chickpeas crisp.

2. QuinoaCook the quinoa in 2 cups water for 15 minutes. Fluff with a fork.

3. DrizzleWhisk the tahini, lemon juice, water, garlic and a pinch of salt until pourable.

4. AssembleDivide quinoa and greens among four bowls, top with sweet potato and chickpeas, and drizzle.

Nutrition per serving

Approximate values calculated for the ingredients listed. They vary with brands and portion sizes; see our disclaimer.

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