Eggless Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

Eggless Spiced Chickpea Bowl with Tahini

Warm spices, crispy chickpeas, and caramelized sweet potato come together over nutty brown rice in a bowl that feels genuinely satisfying without relying on any animal products beyond what's already here — and yes, that means completely free of eggs at every step. The magic starts in a hot oven where chickpeas get patted bone-dry before roasting, which is the move that turns them golden and snappy rather than soft and forgettable. Turmeric, cumin, smoked paprika, and ground ginger coat both the chickpeas and sweet potato cubes, so every bite carries that deep, layered warmth you'd expect from a restaurant grain bowl. The tahini dressing — whisked together with fresh lemon juice, grated garlic, and a little olive oil — is silky, bright, and ties the whole thing together in a way that makes you want to drizzle it on everything. A bed of baby spinach wilts just slightly under the heat of the roasted ingredients, adding color and freshness without any extra effort. This is the kind of weeknight dinner that looks impressive enough to serve to guests but comes together on a single sheet pan and one pot of rice.

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
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
See all
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!