Imagine a beautiful grain bowl that starts with a base of fluffy quinoa. Golden-crisp, oven-roasted sweet potatoes rest to one side, while lemon-kissed, smoky chickpeas claim the opposite territory. Bright purple cabbage slaw adds a pop of color while sesame seeds and chopped parsley form polka dot garnish. The crowning glory is a generous drizzle of rich, smoky tahini sauce, blanketing the dish with a warmly inviting aroma.

Smoky Tahini Chickpea & Sweet Potato Grain Bowl

Name: Smoky Tahini Chickpea & Sweet Potato Grain Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 medium Sweet potatoes cubed; 1 can (15 oz) Chickpeas drained and rinsed; 1/2 cup Quinoa uncooked; 1/2 small head Red cabbage thinly sliced; 3 tablespoons Tahini none; 1 tablespoon Maple syrup none; 1 Lemon juiced; 1/2 teaspoon Smoked paprika none; a small bunch Fresh parsley chopped; 1 tablespoon Sesame seeds none; as needed Olive oil none; to taste Salt none; to taste Black pepper none

A warm, comforting, and visually appealing vegan grain bowl.

Category Main Course

Prep 15 minutes

Cook 30 minutes

Style American

Technique Roasting

Diet Friendly Vegan

Daily recipe · January 21, 2024

A little about this dish

This exciting Vegan American recipe cleverly combines hearty sweet potatoes and creamy chickpeas to assemble a delightful, warming grain bowl. The secret to the luxurious mouthfeel is tahini, with a hint of maple syrup and smoked paprika to add depth to the flavor and warmth to your winter day!

Ingredients (for 2)

Sweet potatoes — 2 medium — cubed
Chickpeas — 1 can (15 oz) — drained and rinsed
Quinoa — 1/2 cup — uncooked
Red cabbage — 1/2 small head — thinly sliced
Tahini — 3 tablespoons — none
Maple syrup — 1 tablespoon — none
Lemon — 1 — juiced
Smoked paprika — 1/2 teaspoon — none
Fresh parsley — a small bunch — chopped
Sesame seeds — 1 tablespoon — none
Olive oil — as needed — none
Salt — to taste — none
Black pepper — to taste — none

Preparation

Step 1 — 🔥🌡️🗒️

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2 — 🍠🥣🥔

Toss sweet potatoes with a drizzle of olive oil, salt, and pepper, then spread them on the baking sheet. Roast for 25-30 minutes until they're golden and crispy.
Step 3 — ⏰🍚🔥

While the sweet potatoes are roasting, cook the quinoa according to package instructions.
Step 4 — 🍳🌰🍋

In a skillet, sauté chickpeas with a drizzle of olive oil and the smoked paprika until they're crispy and aromatic. Turn off the heat and stir in the juice from the lemon.
Step 5 — 🥄🥣🌶️

To make the tahini dressing, combine tahini, maple syrup, and a bit of water if needed to thin it out. Season with salt and pepper.
Step 6 — 🥗🍚🥦

Layer quinoa, roasted sweet potatoes, smoky chickpeas, and thinly sliced red cabbage in each bowl.
Step 7 — 🍯🌱🥣

Finish the bowls with a drizzle of tahini dressing, a sprinkling of sesame seeds, and freshly chopped parsley.

A final fox tip

This dish is rich in plant-based proteins from the chickpeas and quinoa, and packed with nutrients from the sweet potatoes and red cabbage. Feel free to switch up the veggies or grains based on what you have on hand. Have your kids involved by having them help with assembly - it's fun and easy!