Macadamia Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

4.6

(26)

Macadamia 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 straightforward pantry staples. The turmeric, cumin, smoked paprika, and ginger work together to give the roasted components a deep, earthy warmth that makes every bite feel intentional. A high oven temperature and thoroughly dried chickpeas are the secret to getting that satisfying crunch, while the sweet potato edges turn golden and slightly sticky in the best possible way. The tahini dressing — bright with fresh lemon juice and a hint of raw garlic — ties everything together with a creamy, tangy finish that you'll want to drizzle on just about everything. Baby spinach wilts just slightly under the warm toppings, adding a fresh green contrast without any extra cooking. For anyone navigating tree nut concerns, this recipe is naturally built around seeds, legumes, and vegetables, so there's no need to swap or substitute a single thing. It's a genuinely satisfying, flavor-forward bowl that earns a permanent spot in the weeknight rotation.

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!