RecipeDelish

Ingredients

• 2 cans chickpeas (15 oz each), drained and rinsed
• 1 large sweet potato, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 4 cup baby spinach or kale
• 1 cup cooked brown rice or quinoa
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water, plus more to thin

Steps

1. Heat the oven to 425°F. Toss the chickpeas and sweet potato with olive oil, paprika, cumin and salt on a sheet pan.
2. Roast 20 minutes, stirring halfway, until the sweet potato is tender and the chickpeas are crisp at the edges.
3. Whisk the tahini, lemon juice, maple syrup and water into a pourable dressing.
4. Divide the rice, greens, roasted chickpeas and sweet potato among bowls.
5. Drizzle generously with the lemon-tahini dressing.