MSG Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

MSG Free Spiced Chickpea Bowl with Tahini

Warm, nourishing, and packed with bold flavor, this chickpea and sweet potato bowl is the kind of meal that feels indulgent without any of the shortcuts. The spice blend — turmeric, cumin, smoked paprika, and ginger — does serious heavy lifting, building deep, complex flavor entirely from whole dried spices rather than any seasoning packets or flavor enhancers that can sneak MSG into an otherwise clean dish. Roasting the chickpeas at high heat until golden and crisp is the move here; they get this satisfying crunch that makes the whole bowl feel substantial and exciting. The tahini dressing comes together with just lemon juice, olive oil, garlic, and a little water to thin it out — simple, bright, and completely made from scratch so you know exactly what's in it. Piled over nutty brown rice and fresh greens, every component earns its place. It's the kind of bowl you'll want to meal-prep on a Sunday and look forward to all week long.

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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
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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.

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