Pork Free Spiced Chickpea Bowl with Tahini

Total time50 min

Prep time15 min

Cook time35 min

4.6

(26)

Pork Free Spiced Chickpea Bowl with Tahini

Warm, hearty, and loaded with bold spice, this chickpea and sweet potato bowl is the kind of meal that feels indulgent while being built entirely from wholesome pantry staples. Turmeric, cumin, smoked paprika, and ginger come together to give the roasted chickpeas and sweet potatoes a deep, aromatic crust that makes the whole kitchen smell incredible. The trick to getting those chickpeas genuinely crispy is patting them bone-dry before they hit the oven — a small step that makes a huge difference in texture. A creamy tahini dressing whisked with fresh lemon juice and grated garlic ties everything together with a bright, nutty richness that soaks beautifully into the brown rice base. Baby spinach wilts just slightly under the warm toppings, adding a fresh green contrast to all that caramelized sweetness. Every component in this bowl is naturally free from pork and pork-derived ingredients, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking. It's an easy weeknight dinner that genuinely delivers on flavor.

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!