Almond Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

4.6

(26)

Almond Free Spiced Chickpea Bowl with Tahini

Warm spices, caramelized sweet potato, and crispy roasted chickpeas over a bed of hearty brown rice — this bowl is the kind of meal that genuinely satisfies. The tahini dressing pulls everything together with a creamy, garlicky tang that feels indulgent without a drop of dairy or any tree nut in sight. For anyone navigating nut-free eating, grain bowls can be a minefield at restaurants where almond-based sauces and toppings sneak in uninvited, but every single component here is straightforward and easy to verify. The secret to those addictively crunchy chickpeas is patting them completely dry before they hit the hot oven — don't skip that step. Baby spinach or peppery arugula adds a fresh, leafy contrast to all that roasted richness, and the optional sesame seeds give a little extra texture on top. It's a genuinely complete meal that works just as well for weeknight meal prep as it does for a weekend dinner worth showing off.

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Ingredients

4 servings

For the bowl base

1 cup brown rice, rinsed

For the roasted chickpeas and sweet potatoes

2 cans (15 oz each) chickpeas, drained and rinsed
1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
3 tbsp extra virgin olive oil, divided
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground ginger
½ tsp salt
¼ tsp black pepper

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (about 1 large lemon)
2 tbsp extra virgin olive oil
1 clove garlic, finely grated
2–4 tbsp water, to thin
¼ tsp salt

For serving

4 cups baby spinach or arugula
¼ cup fresh parsley, roughly chopped (optional)
2 tbsp sesame seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas thoroughly dry with paper towels — the drier they are, the crispier they will roast.
2
Cook the brown rice in a medium saucepan according to package directions, until tender and the water is absorbed, about 30–35 minutes. Remove from heat, fluff with a fork, and cover to keep warm.

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