Roasted Sweet Potato Bowl

Ingredients

• 2 whole sweet potatoes, medium
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
• ½ teaspoon garlic powder
• 2 cups fresh baby spinach
• 1 cup cherry tomatoes, halved
• ¼ medium red onion, thinly sliced
• ½ whole cucumber, sliced
• 1 whole avocado, sliced
• ¼ cup fresh cilantro, chopped
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1 whole garlic cloves, minced
• 3 tablespoons water
• ¼ teaspoon kosher salt

Instructions

1. 1

   Preheat your oven to 425°F. Scrub 2 medium sweet potatoes under cold running water to remove any dirt, then pat dry. Cut each potato lengthwise in half, then cut each half into 4 wedges about 1 inch thick at the widest point — you want them uniform so they cook evenly.

2. 2

   Place the sweet potato wedges on a large rimmed baking sheet. Drizzle with 2 tablespoons of extra-virgin olive oil and toss until evenly coated. Sprinkle with 0.75 teaspoon kosher salt, 0.25 teaspoon black pepper, and 0.25 teaspoon smoked paprika, then spread in a single layer cut-side down.

3. 3

   Roast for 20–22 minutes, stirring halfway through, until the cut sides are deeply caramelized and a fork pierces the flesh with no resistance. You should see golden-brown edges and smell a sweet, slightly caramelized aroma.

4. 4

   While the sweet potatoes roast, drain and rinse 1.5 cans (15 oz each) of chickpeas and pat them dry with a kitchen towel — removing excess moisture helps them crisp. Toss the chickpeas on a separate small baking sheet with the remaining 1 tablespoon of extra-virgin olive oil, 0.25 teaspoon kosher salt, 0.25 teaspoon black pepper, and 0.5 teaspoon garlic powder.

5. 5

   Spread the chickpeas in a single layer and add to the oven when the sweet potatoes have 10 minutes remaining. Roast until the chickpeas are crunchy and golden brown on the outside, about 10–12 minutes. They should rattle on the pan when shaken.

6. 6

   While everything roasts, prepare the dressing. In a small bowl, whisk together 3 tablespoons of tahini, 2 tablespoons of fresh lemon juice, 1 tablespoon of maple syrup, and 1 minced garlic clove. Slowly whisk in 3 tablespoons of water until the mixture reaches a pourable, yogurt-like consistency — this sauce should drizzle easily but cling to greens. Season with 0.25 teaspoon kosher salt and taste, adjusting lemon juice or salt as needed.

7. 7

   Divide 2 cups of fresh baby spinach between two bowls as your base — the warm roasted vegetables will slightly wilt the greens.

8. 8

   Arrange the roasted sweet potato wedges on top of each spinach bed. Scatter half of the crispy roasted chickpeas over each bowl.

9. 9

   Top each bowl with 0.5 cup halved cherry tomatoes, one-eighth of a thinly sliced red onion, quarter of a sliced cucumber, and half of a sliced avocado. Sprinkle 2 tablespoons of fresh chopped cilantro over each bowl.

10. 10

    Drizzle the tahini dressing generously over each bowl, letting it pool slightly in the center. Serve immediately while the sweet potatoes are still warm and the greens are tender.

Tools you’ll need

• large rimmed baking sheet
• small baking sheet
• small bowl
• whisk
• chef's knife
• cutting board
• paper towels
• serving bowls

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