Spicy Chickpea Bowls with Tahini Sauce

Chickpea bowl with broccoli, sweet potato, rice, and tahini dressing.

5 from 1 vote

Spicy Chickpea Bowls with Tahini Sauce

My chickpea bowls are the delicious weeknight dinner you need in your life! Made with saucy, spiced chickpeas, roasted broccoli, and sweet potatoes over rice, all drizzled in creamy tahini dressing, these bowls are both nutritious and comforting. They're great for meal-prep too!

Prep Time20

Cook Time25

Total Time40

Course: Entree, Main

Cuisine: American, Mediterranean-inspired

Servings:

Calories: 705kcal

Author: Alissa Saenz

Ingredients

1 cup rice

For the Roasted Vegetables

1 medium sweet potato, diced (about ½ inch)
1 medium broccoli crown, broken into florets
1 tablespoon olive oil
Salt and pepper, to taste

For the Dressing

¼ cup tahini
2 tablespoons lemon juice
½ teaspoon salt, or to taste
3 tablespoons water, or more as needed

For the Chickpeas

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper, or to taste
2 (15.5 ounce/439 gram) cans chickpeas, drained and rinsed
1 (8 ounce/226 gram) can tomato sauce
½ teaspoon salt, or to taste

For Serving

2 tablespoons chopped fresh cilantro

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Cook the rice according to the package directions.
While the rice cooks, arrange the sweet potato and broccoli on separate baking sheets. Drizzle each with a half tablespoon of the olive oil, then use your hands to rub it in. Sprinkle the veggies with salt and pepper, then place the baking sheets into the oven. Roast the vegetables for about twenty minutes, until tender and lightly browned.
Make the dressing while the veggies roast. Whisk the tahini, lemon juice, and salt together in a medium bowl. Thin the mixture with water, adding as much as you need to create a creamy but pourable consistency.
To make the chickpeas, first heat the olive oil in a medium skillet over medium heat. Once the oil is hot, add the onion. Sweat the onion for about five minutes, until it starts to soften up, stirring often.
Stir in the garlic, curry powder, cumin, and cayenne pepper. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
Stir in the chickpeas and tomato sauce. Bring the sauce to a simmer, lower the heat, and let the mixture cook for about five minutes, stirring occasionally.
Remove the skillet from heat and season the chickpea mixture with salt.
To assemble, divide the rice among four bowls, then divide the sweet potatoes, broccoli, and chickpeas among the bowls. Drizzle each bowl with tahini dressing and sprinkle with cilantro. Serve.

Nutrition