Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained, rinsed, and patted dry
  • 2 medium (300g) sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (300g) cooked brown rice
  • 2 cups (60g) fresh baby spinach or shredded kale
  • 3 tbsp (45g) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 3 tbsp (45ml) warm water
  • 1 small clove (3g) minced garlic

Instructions:

  1. Prep the oven. Preheat to 400°F (200°C) and line your baking sheet with parchment paper. Note: High heat is key for the crunch.
  2. Season the mix. In your large bowl, toss the dried chickpeas and cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Note: Stir until every piece is glistening.
  3. Spread the veg. Arrange the mixture in a single layer on the pan. Note: If they are crowded, they will steam instead of roast.
  4. Roast the batch. Bake for 25-30 minutes until chickpeas are golden brown and potatoes are caramelized. Toss them halfway through to ensure even browning.
  5. Whisk the base. While the oven does the work, whisk together tahini, lemon juice, maple syrup, and minced garlic in a small bowl.
  6. Adjust the sauce. Slowly stir in warm water one tablespoon at a time until the sauce is pourable and velvety.
  7. Layer the greens. Place your fresh spinach or kale at the bottom of four bowls.
  8. Add the grains. Spoon in the cooked brown rice or quinoa.
  9. Add the fresh veg. Top with cherry tomatoes and diced cucumber.
  10. Final Assembly. Add the roasted chickpea and sweet potato mixture on top and drizzle with the lemon tahini sauce.