Spicy Chickpea Sweet Potato Salad Bowl with Tahini Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
3
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Calories
402 kcal
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Course
Main Course
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Cuisine
American
Spicy Chickpea Sweet Potato Salad Bowl with Tahini Dressing
Description
The recipe starts by coating chickpeas and cubed sweet potatoes in barbecue sauce, cooking oil, and an aromatic spice blend featuring garlic, onion, coriander, paprika, cumin, cardamom, and optional cayenne for heat. These are spread on a baking sheet and roasted until the sweet potatoes are tender and chickpeas crisped to preference. Bell peppers are separately tossed with oil, salt, and pepper and roasted alongside or on a separate sheet to achieve a slightly charred, softened texture.
The salad bowl is built with a base of fresh baby greens combined with sliced bell peppers, crisp roasted chickpeas, tender sweet potatoes, juicy fruit such as apples or pears, and a sprinkling of nuts or seeds for crunch. The dressing is a simple tahini-based sauce with lemon juice, garlic powder, parsley, salt, and water to thin and add creaminess. Tossing this all together results in a flavorful and satisfying salad bowl with a mix of textures and taste sensations.
The recipe allows flexibility in ingredients; for example, substituting squash for sweet potatoes or using Cajun spice in place of the spice blend. Toasting the nuts or replacing fruits with seasonal varieties can further customize the dish. Roasted beets can also be incorporated separately to prevent color transfer.
Ingredients
For the chickpeas and sweet potatoes:
- 15 oz chickpeas or 1.5 cups cooked, canned
- 2 cups sweet potato cubed
- 1 tablespoon barbecue sauce
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1 teaspoon paprika
- 1/4 teaspoon cumin ground
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper optional
- 1/4 teaspoon ground mustard
For the salad bowl:
- 1 cup bell pepper sliced
- salt for roasting bell pepper
- black pepper
- bell pepper
- 3-5 cups baby greens or mixed spring greens
- 1 cup apple or pear, juicy fruit
- 1/4 cup nuts such as pecans or pumpkin seeds or hemp seeds, or seeds of choice
For the Tahini Dressing:
- 3 tablespoons tahini
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon parsley dried
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 to 1/3 cup water warm
Instructions
- In a bowl, add in the chickpeas and sweet potatoes. Add in the barbeque sauce and oil and toss well to coat.
- Then add in all the spices and herbs and mix well to coat evenly.
- Spread this mixture on a parchment-lined baking sheet.
- In another bowl, add the the bell pepper, salt, and pepper, and 1/2 teaspoon of oil and toss well. Then spread the bell pepper on the same baking sheet or a different sheet. Use separate parchment if using same baking sheet on one side so that you can remove it when the bell pepper gets done.
- Bake at 400 degrees Fahrenheit (205 c) for 25-30 minutes. Bell pepper might get roasted m by the 20-minute mark so you can remove the bell pepper from the baking sheet and move the sweet potatoes and chickpeas around for even baking
- Bake until the sweet potatoes are done to preference and chickpeas are slightly crispy to preference.
- To make the tahini dressing, mix all the ingredients in a bowl. Add 1/4 cup water and mix. it will take a minute for the tahini to mix with the water.
- Once the mixture is well combined the tahini dressing will thicken a bit, you can adjust the consistency by adding more water as needed. Taste and adjust flavor if needed.
- To assemble, add a good helping of your salad greens to a bowl. Add a good helping of the chickpeas and sweet potatoes over the salad greens and bell peppers, fruit, nuts, or seeds, and a good helping of the tahini dressing all over and serve immediately.
Notes
- Squash can substitute for sweet potatoes if preferred.
- Cajun spice can replace the spice blend; reduce added salt if the spice mix contains salt.
- Roasted beets add color but should be roasted separately to avoid discoloring other ingredients.
- Use seasonal fruit such as apples, pears, strawberries, or berries for freshness.
- Toast nuts or seeds before adding for enhanced flavor; candied or spiced nuts are also excellent choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 771mg | 32% |
| Potassium | 845mg | 18% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 15040IU | 301% |
| Vitamin C | 80mg | 89% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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