Roasted Sweet Potato and Chickpea Bowls

Name: Roasted Sweet Potato and Chickpea Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 pounds sweet potato, diced into 1/2-inch cubes; 1 (15-ounce) can chickpeas, rinsed, drained and patted dry; 2 tablespoons olive oil, divided; 2 teaspoons chili powder; 1 teaspoon each: ground cumin, garlic powder; fine sea salt and freshly-ground black pepper; half of a small white onion, thinly sliced; 2 cloves garlic, thinly sliced; 5 ounces baby spinach; 4 cups cooked brown rice, farro or quinoa; 1 ripe avocado, thinly sliced; toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese; 1/2 cup water; 1/4 cup tahini; 2 tablespoons lime juice; 1 to 2 teaspoons maple syrup; 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)

These zesty roasted sweet potato and chickpea bowls are layered with sautéed spinach and brown rice and tossed with my favorite 4-ingredient chipotle tahini dressing. Naturally gluten-free and vegan too.

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium ⭐ 4.9 (14) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

3 servings

1 1/2 pounds sweet potato, diced into 1/2-inch cubes
1 (15-ounce) can chickpeas, rinsed, drained and patted dry
2 tablespoons olive oil, divided
2 teaspoons chili powder
1 teaspoon each: ground cumin, garlic powder
fine sea salt and freshly-ground black pepper
half of a small white onion, thinly sliced
2 cloves garlic, thinly sliced
5 ounces baby spinach
4 cups cooked brown rice, farro or quinoa
1 ripe avocado, thinly sliced
toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese
1/2 cup water
1/4 cup tahini
2 tablespoons lime juice
1 to 2 teaspoons maple syrup
1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)

Steps

Heat oven to 425°F. Line a large baking sheet with parchment paper.
Add the sweet potatoes and chickpeas to a large mixing bowl. Drizzle evenly with 1 tablespoon of oil and sprinkle evenly with the spices. Toss until combined. Spread the mixture out on the prepared baking sheet in a single layer, then season generously with salt and pepper. Bake for 30 minutes or until the potatoes are tender and the chickpeas are lightly crispy, then transfer the baking sheet to a wire rack.
Add all of the dressing ingredients to a blender and purée until smooth. Taste and season with salt and pepper or additional lime juice if needed.
Heat the remaining 1 tablespoon of oil to a large sauté pan over medium-high heat. Add the onion and sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 minute, stirring occasionally. Add the spinach and a generous pinch of salt and pepper and cook, tossing frequently, until wilted. Remove from heat.
Serve. Portion the cooked rice, roasted sweet potatoes and chickpeas, sautéed spinach and a few avocado slices in each serving bowl. Drizzle with the dressing then add your desired toppings. Serve and enjoy!

💰 Cost Estimate

Total Ingredients Rp 16.000

Per Serving Rp 5.333/serving

🏠 Save ~Rp 32.000 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
sweet potato	0.5 pounds	-	-
	1	-	-
olive oil	2 tablespoons	-	-
chili powder	2 teaspoons	Rp 8.000/100g	Rp 16.000
each	1 teaspoon	-	-
fine sea salt and freshly-ground black pepper	-	-	-
half of a small white onion	-	-	-
garlic	2 cloves	-	-
baby spinach	5 ounces	-	-
cooked brown rice	4 cups	-	-
ripe avocado	1	-	-
toppings	-	-	-
water	0.5 cup	-	-
tahini	0.25 cup	-	-
lime juice	2 tablespoons	-	-
to 2 teaspoons maple syrup	1	-	-
large chipotle in adobo sauce	1	-	-