A vibrant breakfast bowl with roasted sweet potatoes, crispy chickpeas, fresh vegetables, and creamy tahini dressing for a nourishing start to your day.
# What You'll Need:
→ Vegetables & Greens
01 - 2 cups mixed greens (spinach, arugula, or kale)
02 - 1 small cucumber, sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small avocado, sliced
05 - 1 small sweet potato, peeled and diced (about 1 cup)
06 - 1 small carrot, shredded
→ Legumes
07 - 1 cup canned chickpeas, drained and rinsed
→ Roasting Spices & Oil
08 - 2 tablespoons olive oil, divided
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and pepper, to taste
→ Tahini Dressing
12 - 3 tablespoons tahini
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water
16 - 1 small garlic clove, minced
17 - Salt, to taste
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on half of the prepared baking sheet.
03 - Pat chickpeas dry using paper towels. Toss with remaining 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on the other half of the baking sheet, keeping separate from sweet potatoes.
04 - Roast for 25 to 30 minutes, stirring both sections halfway through cooking, until sweet potatoes are tender and chickpeas are golden and crispy.
05 - While roasting, whisk tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. Add water 1 tablespoon at a time, whisking until the dressing reaches a creamy, pourable consistency.
06 - Divide mixed greens between 2 serving bowls. Distribute roasted sweet potatoes, crispy chickpeas, sliced cucumber, halved cherry tomatoes, shredded carrot, and avocado slices evenly over the greens.
07 - Drizzle tahini dressing generously over each bowl and serve immediately.
