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Sweet Potato Rice Bowl

Roasted Sweet Potato Rice Bowl with Creamy Tahini Dressing Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes, about 1½ lbs total
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt, plus more to taste
  • 1 cup white rice
  • 2 cups baby spinach
  • 1 large avocado
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 small garlic clove, grated
  • 3 to 4 tbsp warm water

Method
 

  1. Preheat oven to 425°F (220°C). Toss sweet potato slices and chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a lined sheet pan and roast 25 to 30 minutes, flipping halfway, until sweet potatoes are tender and chickpeas crisp.
  2. Meanwhile, cook rice according to package directions and fluff with a fork.
  3. Whisk tahini, lemon juice, maple syrup, and garlic. Add warm water 1 tablespoon at a time until smooth and pourable. Season with salt.
  4. Divide rice and spinach among bowls. Top with roasted sweet potatoes, chickpeas, and avocado. Drizzle with dressing and serve.

Notes

For meal prep, keep the dressing, avocado, and greens separate from the warm components and add them just before eating. If the roasted sweet potatoes lose their crispness after storing, a quick turn in a hot skillet helps bring it back.