Fructose Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

Fructose Free Spiced Chickpea Bowl with Tahini

Warm, golden, and deeply satisfying, this roasted chickpea and sweet potato bowl is the kind of meal that feels indulgent while keeping things clean and wholesome. Managing fructose intake often means scanning every label and second-guessing sauces, but every component here is built from scratch with straightforward, low-fructose-friendly ingredients. The chickpeas get patted completely dry before hitting a 425°F oven, which is the secret to that irresistible crispy exterior — no breading, no fuss, just pure roasted crunch. Sweet potato cubes caramelize at the edges alongside them, picking up a fragrant blend of turmeric, cumin, smoked paprika, and ginger that makes the whole kitchen smell incredible. The tahini dressing comes together in minutes with lemon juice, olive oil, and a touch of grated garlic, whisked to a silky, pourable consistency that ties every element of the bowl together. Served over fluffy brown rice with a bed of baby spinach, it's a complete, nourishing meal that doesn't ask you to compromise on flavor to stay on track.

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!