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A delightful, healthy comfort bowl that combines roasted vegetables, chickpeas, and grains, perfect for weeknight dinners or holiday meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Grains
  • 1 cup dry brown rice (or 3 cups cooked quinoa) Use quinoa for a gluten-free option
Vegetables
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red bell pepper chopped
  • 1 small red onion, sliced into wedges
  • 3 cloves garlic, minced
  • 2 cups baby spinach or kale, chopped
  • ¼ cup chopped fresh parsley or cilantro
Canned Goods
  • 1 can (15 oz) chickpeas, drained and rinsed
Oils & Seasonings
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • to taste None Salt and black pepper
Tahini Sauce
  • 3 tbsp tahini (or plain Greek yogurt for a non-vegan option)
  • 1 None Juice of 1 lemon
  • 2–4 tbsp warm water (to thin the tahini sauce)
Optional Toppings
  • to taste None toasted pumpkin seeds
  • to taste None sliced avocado
  • to taste None crumbled feta (omit for vegan)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Toss cubed sweet potatoes, bell pepper, and onion with 1 tbsp olive oil, ½ tsp cumin, ½ tsp smoked paprika, salt, and pepper. Spread in a single layer and roast for 25–30 minutes until tender and slightly caramelized. Flip once halfway through.
  3. While veggies roast, cook the brown rice according to package instructions (about 40–45 minutes) or prepare quinoa (15 minutes). Set aside and fluff with a fork.
Cooking
  1. In a skillet over medium heat, warm 1 tbsp olive oil. Add minced garlic and the remaining ½ tsp cumin + ½ tsp smoked paprika. Sauté for 1 minute until fragrant.
  2. Add chickpeas and sauté for 5–7 minutes until slightly golden. Season with salt and pepper.
  3. Stir chopped spinach or kale into the chickpeas just until wilted (about 2 minutes). Remove from heat.
  4. Make the tahini sauce: whisk together tahini, lemon juice, a pinch of salt, and 2 tbsp warm water. Add more water until you reach a drizzleable consistency (about 2–4 tbsp). If using yogurt, whisk similarly.
Assembly
  1. Assemble bowls: start with a base of rice/quinoa, add roasted vegetables, top with chickpea-spinach mix, drizzle tahini sauce, sprinkle parsley/cilantro, and add optional toppings like avocado or pumpkin seeds.
  2. Serve immediately. Leftovers keep well in the fridge for up to 4 days; reheat gently or enjoy cold.

Notes

Low-carb swap with cauliflower rice. This recipe is vegan-friendly; skip feta for a vegan meal. For gluten-free, ensure grains and canned goods are gluten-free. Can add protein like grilled chicken or salmon. Keep sauce separate for leftovers.