Description
A nourishing bowl filled with roasted sweet potatoes, chickpeas, avocado, and a creamy tahini dressing, perfect for any meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 3 cups mixed greens or kale
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- Combine sweet potatoes with olive oil, smoked paprika, salt, and pepper in a mixing bowl.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes, turning halfway through.
- Mix tahini, lemon juice, water, and minced garlic in a bowl until smooth for the dressing.
- Layer mixed greens or kale at the bottom of a bowl, then add roasted sweet potatoes, chickpeas, and avocado slices.
- Drizzle the tahini dressing over the top before serving.
Notes
For a quick option, use an air fryer for sweet potatoes, cooking them in 15-20 minutes. Feel free to substitute tahini with sunflower seed butter or yogurt.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg