Hazelnut Free Spiced Chickpea Bowl with Tahini

Warm spices, crispy chickpeas, and caramelized sweet potato cubes piled over nutty brown rice — this bowl is the kind of meal that looks impressive but comes together with pantry staples and one sheet pan. The tahini dressing is the real star here, whisked together with fresh lemon juice, grated garlic, and olive oil until it's silky, tangy, and just begging to be drizzled over everything in sight. Roasting the chickpeas until genuinely crisp is the move that makes this dish feel restaurant-worthy, and patting them dry before they hit the oven is the small step that makes all the difference. For anyone navigating tree nut allergies or sensitivities, bowls like this can be a minefield — many tahini-based sauces get served alongside dishes that include hazelnut oils or nut-heavy toppings, but every ingredient here is straightforward and easy to verify. Tahini is simply sesame paste, so the creamy richness you get in the dressing comes entirely from sesame seeds, with zero nut involvement. Baby spinach or peppery arugula adds a fresh, leafy base that wilts just slightly under the warm toppings in the best possible way. It's a satisfying, deeply flavorful bowl that works for a weeknight dinner or meal prep without any compromise on taste.

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 →