Sweet Potato Chickpea Bowl with Tahini Dressing
Channel: UPMC
Date: 12/03/2024

Celebrate #NationalNutritionMonth with this delicious sweet potato chickpea bowl with tahini dressing, recipe courtesy of the dietitian team at UPMC Presbyterian!

Ingredients (3 servings)
2 tablespoons olive oil
1/2 medium onion
2 large sweet potatoes
1 bunch broccolini
1 bunch kale
1 15 oz can chickpeas (low sodium)
1 teaspoon cumin
3/4 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon turmeric
salt and pepper to taste

Tahini sauce:
1/4 cup tahini
1 tablespoon maple syrup
Juice of 1 lemon
2-4 tablespoons hot water

1.  Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Drain and rinse chickpeas, and pat dry with a paper towel. Allow to air dry for 30 minutes.
3. In a small bowl, combine spices with 1 tbsp olive oil. Toss air-dried chickpeas with oil and spice mixture. 
4. Prep vegetables separately. Slide onion into wedges and slice sweet potatoes into bite-sized pieces. Remove large stems from kale and broccolini and chop them into bite-sized pieces.
5. Spread onions, potatoes, and chickpeas on a baking sheet in an even layer and drizzle with olive oil. Bake for 10 minutes.
6. After 10 minutes, flip the potatoes, toss the chickpeas, and add the broccolini to the baking sheet. Bake for another 10 minutes.
7. Add kale and bake for 5 more minutes before removing from the oven.
8. While the vegetables are roasting, combine ingredients for tahini sauce in a small bowl, adjusting the amount of hot water for desired consistency.
9. Serve roasted vegetables in bowls and top with tahini sauce to finish.