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Roasted Sweet Potato and Chickpea Bowls
Ingredients
  • subheading: SCALE:
  • subheading: BOWL INGREDIENTS:
  • 1 ½ pounds sweet potato, diced into ½-inch cubes
  • 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon each: ground cumin, garlic powder
  • fine sea salt and freshly-ground black pepper
  • half of a small white onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 5 ounces baby spinach
  • 4 cups cooked brown rice, farro or quinoa
  • 1 ripe avocado, thinly sliced
  • toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese
  • subheading: CHIPOTLE TAHINI DRESSING:
  • ½ cup water
  • ¼ cup tahini
  • 2 tablespoons lime juice
  • 1 to 2 teaspoons maple syrup
  • 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)
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