This hearty Chickpea Harvest Bowl with Roasted Root Veggies features a nutritious blend of seasonal ingredients. With tender chickpeas and an array of root vegetables, the flavors are enhanced by a creamy tahini dressing. A cozy dish for any autumn evening, this bowl is both nourishing and rich in earthy tastes.

Ingredients

• 1 whole sweet potato, peeled and cubed
• 2 medium carrots, peeled and sliced
• 1 15 oz can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1 Tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, combine the cubed sweet potato, sliced carrots, and drained chickpeas. Drizzle with olive oil, then sprinkle paprika and cumin evenly over the top. Toss to ensure everything is well-coated.
3. Roast the mixture in the oven for 25 to 30 minutes until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
4. In a small bowl, whisk together the tahini with 2 to 3 tablespoons of water and lemon juice until smooth. Adjust the consistency by adding more water if necessary, and season with salt and pepper to taste.
5. Divide the roasted vegetables and chickpeas among serving bowls. Drizzle with the tahini dressing before serving.

Keywords: Vegan, Hearty, Tahini

Spice Rack: Paprika, Cumin

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