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. Natural gluten-free, 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. The nutrient-rich ingredients are a great way to fill up without feeling bloated. These are easily customizable with extra vegetables or you can even have them for breakfast by adding an egg. And that dressing — oh, that magical dressing — is certain to win a spot on your regular recipe rotation if it’s not there…