When it comes to cooking dinner, I get pretty lazy most of the time. I never want to spend too long in the kitchen after a busy day. I just want something simple, filling, and nutritious. Most of the times I end up eating a salad or roasting some vegetables. However, one day I had some leftover chickpeas from making tacos the night before, along with this tahini sauce, so one thing led to another and this bowl was created.

Then, it was made almost every night for 2 weeks until I got sick of it. So, long story short - I was a big fan of this dish. It was easy to prep ahead of time and eat on throughout the week!

Chickpea Power Bowl with Tahini Dressing

Serves 2-4

Ingredients

Vegetables — 

2 Tbsp olive, melted coconut, or avocado oil 

1/2 red onion, sliced in wedges 

2 large sweet potatoes, halved 

1 bundle broccolini, large stems removed, chopped 

2 big handfuls kale, larger stems removed 

1/4 tsp salt 

1/4 tsp pepper 

Chickpeas — 

1 15-ounce chickpeas, drained, rinsed + patted dry 

1 tsp cumin 

3/4 tsp chili powder 

3/4 tsp garlic powder 

1/4 tsp each salt + pepper 

1/2 tsp oregano 

1/4 tsp turmeric 

Tahini Sauce— 

1/4 cup tahini 

1 T maple syrup 

1/2 lemon, juiced 

2-4 T hot water to thin 

Directions

1. Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet. 

2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper. 

3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside. 

4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings. 

5. Once hot, add 1 T oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. 

6. Once the chickpeas are browned and fragrant, remove from heat and set aside. 

7. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside. 

8. To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

Enjoy!

xo,

Emma