Plant part used: rootPlant part used: rootBeta vulgaris · amaranthaceae family
Zesty roasted sweet potato and chickpea bowls stacked over sautéed spinach and brown rice, drenched in my legendary 4-ingredient chipotle tahini dressing. Gluten-free and vegan, naturally.
The undisputed, hands-down champion dinner I've cooked all year. ♡
The components are deceptively humble — a full sheet pan of sweet potatoes and chickpeas roasted in zesty seasoning, a lightning round of garlicky spinach, creamy avocado slices, brown rice underneath, toppings of your choice. But layer them together and drown them in my favorite 4-ingredient chipotle tahini dressing (veteran readers may recall it from last year's salad recipe) and I promise you: these bowls cross into another dimension of delicious!
chlorophyll — Every flavor note hits at once — zesty, smoky, tangy, creamy, fresh. Accidentally gluten-free and vegan, built from nutrient-dense ingredients that satisfy without the slump. Pile in whatever extra vegetables are hiding in your fridge, or stage a breakfast rebellion with an egg on top. And that dressing — that sorcerous dressing — is about to force its way into your permanent rotation if it hasn't already.
Our household is already hopelessly addicted, so consider this your official invitation to join the cult!
Quick intelligence on every ingredient for these roasted sweet potato and chickpea bowls you need to gather:
The full assembly manual is filed in the recipe below — but burn these extra tips into memory first!
More remix ideas for these chickpea bowls? These variants are cleared for testing:
chlorophyll — Hungry for more wholesome bowls and salads this season? Our most beloved suspects:
Each leaf is coloured by the plant part the ingredient comes from: root brown, seed black, leaf green, vine orange, bloom magenta.
Plate low and wide so the growth order of the dish reads at a glance, root to bloom.
Brush the soil from the roots and leaves under cool water - keep the skins on anything grown below the line.
Bloom the dried seeds: soak overnight, then simmer low until the pod gives but never splits.
Warm the pan with a slick of olive oil and the hardier aromatics first - onion, fennel seed, crushed chilli.
Add the roots before the leaves; each layer needs its own head start on the heat.
