Cinnamon Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

4.6

(26)

Cinnamon Free Spiced Chickpea Bowl with Tahini

Warm, hearty, and packed with bold flavor, this chickpea and sweet potato bowl is the kind of meal that feels both nourishing and genuinely exciting to eat. The spice blend here leans on turmeric, cumin, smoked paprika, and ground ginger — a lineup that delivers real depth and warmth without a trace of cinnamon, which can sneak into spiced dishes more often than you'd expect. Roasting the chickpeas until they're golden and crisp is the move that makes this bowl so satisfying, giving you texture alongside the caramelized edges of the sweet potato. The tahini dressing — bright with fresh lemon juice and a hint of raw garlic — ties everything together in a way that's creamy without being heavy. Spooned over fluffy brown rice and a bed of baby spinach or arugula, it's a complete meal that comes together on a single baking sheet and one small bowl of whisking. Fresh parsley and sesame seeds on top add a little extra freshness and crunch if you want to go the extra mile. This is the kind of bowl you'll find yourself making on repeat.

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!