Beef Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

4.6

(26)

Beef Free Spiced Chickpea Bowl with Tahini

Warm, golden, and deeply satisfying, this plant-powered bowl is the kind of meal that makes you forget you ever needed meat on the plate. Crispy roasted chickpeas and caramelized sweet potato cubes sit over a bed of fluffy brown rice and fresh greens, finished with a silky tahini dressing that ties everything together beautifully. The spice blend — turmeric, cumin, smoked paprika, and ginger — gives the whole bowl a rich, earthy warmth that feels anything but plain or predictable. The key to getting those chickpeas genuinely crispy is patting them completely dry before they hit the oven, a small step that makes a huge difference in texture. That lemon-garlic tahini dressing comes together in minutes and is honestly good enough to drizzle on just about everything. This is the kind of bowl that works equally well for a weeknight dinner or meal prep, since the components hold up well and reheat beautifully. It's hearty, nourishing, and packed with flavor — proof that a bowl built entirely around plants can be the most exciting thing on the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!