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Bowls with Roasted Sweet Potatoes, Chickpeas and Chickpeas

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Bowls with Roasted Sweet Potatoes, Chickpeas and Chickpeas


These zesty roasted sweet potato and chickpea bowls are layered with sautéed spinach and brown rice and tossed with my favorite 4-ingredient chipotle tahini dressing. This recipe is naturally gluten-free and Vegan.

Hands-down my favorite easy dinner recipe that I’ve made so far this year. ♡

The elements to build these bowls are quite simple — a big pan of roasted sweet potatoes and chickpeas tossed with zesty seasoning, a quick batch of garlicky sautéed spinach, creamy slices of avocado, a bed of brown rice and your choice of toppings. But when layered together and tossed with my favorite 4-ingredient chipotle tahini dressing (which some of you might remember from this salad recipe that I shared last year), I’m telling you, these bowls are beyond delicious!

They’re perfectly balanced with a mix of zesty, smoky, tangy, creamy and fresh flavors. These are naturally gluten-free, vegan and packed with nutrients. They’re filling and don’t weigh you down. These are easily customizable with extra veggies or you can even have them for breakfast with a fried egg on top. And that dressing — oh, that magical dressing — is certain to win a spot on your regular recipe rotation if it’s not there…



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