Cashew Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

Cashew Free Spiced Chickpea Bowl with Tahini

Warm spices, caramelized edges, and a creamy drizzle — this chickpea bowl is the kind of meal that looks impressive but comes together with pantry staples and one sheet pan. The chickpeas get patted completely dry before roasting, which is the small but crucial step that takes them from soft to genuinely crispy and golden. Sweet potato cubes roast alongside them, soaking up turmeric, cumin, smoked paprika, and ginger until the edges are deeply caramelized and almost jammy. The tahini dressing — whisked together with fresh lemon juice, grated garlic, and a little olive oil — is bright, nutty, and rich without relying on any tree nuts whatsoever, making it a naturally safe choice for anyone navigating nut-free eating. Everything lands on a bed of brown rice and fresh greens, so you get protein, fiber, and serious flavor all in one bowl. It's the kind of weeknight dinner that feels nourishing rather than restrictive, and the leftovers hold up beautifully for lunch the next day.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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