Introduction
The concept of grain bowls has ancient roots in Middle Eastern cuisine, where combining legumes, vegetables, and savory sauces has been a dietary staple for centuries. Tahini, a paste made from ground sesame seeds, has been used in Mediterranean cooking since at least 4,000 years ago, with records of its use found in ancient Mesopotamia. This modern interpretation brings together these time-honored ingredients in a way that speaks to contemporary wellness culture, while maintaining the authentic flavors that have made Mediterranean cuisine a global favorite. The dish gained popularity during the rise of plant-based eating and bowl-style meals in the 2010s, offering a perfect balance of protein, fiber, and healthy fats.
Ingredients
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 large carrots, sliced diagonally into 1/2-inch pieces
• 1 large red bell pepper, cut into 1-inch chunks
• 1 medium red onion, cut into wedges
• 2 tablespoons extra virgin olive oil, divided
• 2 (15 oz) cans chickpeas, drained, rinsed, and patted dry
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 cup tahini, well-stirred
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 3-4 tablespoons warm water
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley for garnish
Step 1:
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Step 2:
In a large bowl, toss sweet potatoes, carrots, bell pepper, and red onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Step 3:
Spread vegetables on prepared baking sheet in a single layer. Roast for 20 minutes.
Step 4:
Meanwhile, toss chickpeas with remaining olive oil, cumin, smoked paprika, and garlic powder in the same bowl.
Step 5:
After 20 minutes, add seasoned chickpeas to the baking sheet with vegetables. Roast an additional 15 minutes until vegetables are tender and chickpeas are slightly crispy.
Step 6:
While everything roasts, whisk together tahini, lemon juice, minced garlic, warm water, and remaining salt until smooth. Add more water if needed to reach desired consistency.
Step 7:
Divide roasted vegetables and chickpeas among bowls, drizzle with tahini dressing, and garnish with fresh parsley.
Q: Can I prep the vegetables ahead of time?
A: Yes, vegetables can be cut up to 24 hours in advance and stored in an airtight container in the refrigerator.
Q: Why aren't my chickpeas getting crispy?
A: Make sure to pat them completely dry and don't overcrowd the baking sheet. They'll crisp up more as they cool.
Q: Can I make the tahini dressing ahead?
A: Yes, the dressing can be made up to 5 days ahead and stored in the refrigerator. Thin with warm water if needed before serving.
• For best results, choose firm, unblemished sweet potatoes and fresh, crisp vegetables.
• Organic chickpeas tend to have better texture and flavor, but regular canned chickpeas work well too.
• High-quality tahini is crucial - look for brands like Soom or Seed + Mill.
• Recipe is naturally vegan, gluten-free, and dairy-free.
• Vegetables can be swapped based on seasonal availability - butternut squash, brussels sprouts, or cauliflower work well.
• Store-bought tahini dressing can be substituted for homemade in a pinch.
Serve hot in individual bowls with tahini dressing drizzled on top and fresh parsley as garnish.
Store vegetables and chickpeas separately from dressing in airtight containers in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes.
Prepare the tahini dressing while vegetables are roasting. Cut vegetables while oven preheats.
- Pat chickpeas very dry before seasoning for maximum crispiness
- Don't overcrowd the baking sheet to ensure proper roasting
- Stir tahini well before measuring to ensure proper consistency
Swap sweet potatoes for butternut squash, or add cauliflower and brussels sprouts for variety. For added protein, serve over quinoa or with a fried egg on top.
Serve with a crisp white wine like Sauvignon Blanc or sparkling water with lemon. Pairs well with warm pita bread.
Year-round, but best in fall and winter when root vegetables are in season
Contains sesame (tahini). May contain traces of tree nuts depending on tahini brand. Naturally free of dairy, eggs, soy, gluten, fish, and shellfish.
